Hungarian Pinched Noodles (Csipetke)

Hungarian Pinched Noodles – Csipetke – are an easy to make egg noodle in the shape of a dumpling. Simply pinch small pieces off of ball of noodle dough, drop into boiling water, and cook until al dente. Add Hungarian Pinched Noodles to soups and stews and voilà! – instant comfort food.

Hungarian Pinched Noodles can be boiled separately in water or added directly to a soup or stew.

Hungarian Pinched Noodles are particularly delicious in Hungarian Goulash (Gulyás).

Hungarian Pinched Noodles (Csipetke)

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Ingredients

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• 2 cups all purpose flour
• 4 large eggs
• 1 teaspoon salt
• salt for boiling

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Instructions

1. In a stand mixer fitted with a dough hook, combine the flour, eggs, and salt.
2. Knead by machine for 10 minutes until a smooth dough is formed. It should not be sticky or too dry.
3. Add a small amount of flour or water as necessary to form a smooth dough.
4. Remove dough from machine and knead several times on the counter.
5. Cover the dough in plastic and let rest for 20 minutes.
6. Pinch off small pieces of dough and put on a floured surface.
7. Bring pot of salted water to boiling. Drop noodles into boiling water as you stir to prevent sticking.
8. Boil until al dente.
9. Add to soups or stews.
10. If not using right away, toss with butter.

Notes

Noodles can be boiled directly in soups or stews instead of water.

The dough can be made in a food processor or all by hand.