Csipetke is a variety of traditional Hungarian noodles used in goulash, stews, and soups. They are made by pinching small pieces of dough, therefore the name (csipet means to pinch in Hungarian). I love having them in Pörkölt – Hungarian Goulash.
Ingredients for Csipetke – enough for a big goulash, stew or soup (6-8 servings):
- 1 egg (about 60g with shell)
- a pinch of salt
- 80-100 g flour (depending on the size of the egg)
Mix the egg with a pinch of salt and the flour until you get a thick firm dough. Add a few drops of water if needed. Knead the dough a little bit and pinch off little pieces. Make sure you use enough flour so they don’t stick.
Traditionally, you just pinch the dough to get small pieces.
I found it easier and faster to roll the dough and then cut it into small pieces. Don’t forget to use flour so they don’t stick.
Mix the formed noodles with a lot of flour and let them dry. You can also use them fresh but they taste better and have a better consistency when they’re at least one day old.
You can make these days before so they have enough time to dry. If you don’t want to store them, you can make a portion the day before cooking them.