Csipetke (Hungarian Pinched Soup Noodles) is a traditional Hungarian recipe for a classic egg pasta that's shaped into small balls and added to soups during the final part of cooking. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Hungarian Pinched Soup Noodles (Csipetke).
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Ingredients:
1 egg (about 60g with shell)
a pinch of salt
80–100 g plain flour (depending on the size of the egg)
Method:
Sift 80g flour and the salt into a bowl. Form a well in the centre and add the egg. Mix the egg into the flour then knead with your fingertips, adding more flour as needed until you have a soft non-sticky dough.
It is hard to tell exactly how much flour you need, as it depends on the size of your egg; go by feel and experience.
To form the csipetke pinch off small pieces of dough about the size of a lemon pip and roll them into balls. Drop onto a plate, then sprinkle over a little flour to prevent them from sticking.
When you add them to a soup, stir immediately to prevent them from sticking together. They need about 8–10 minutes' cooking.
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