Hungarian Shredded Noodles Recipe
Hungarians cannot imagine eating lunch without soup. Soups are an important part of Hungarian culture, even conquering ancestors cooked soups in cauldrons to stay hydrated.
Hungarian soup recipes frequently call for noodles, which can be store-bought or homemade and come in a variety of shapes.
Shredded noodles are a type of noodle that is commonly used in soups.
Shredded noodles aren’t sold in stores, so you’ll have to make your own if you want to eat them. Shredded noodles appear to be a simple pasta to make because the dough does not need to be rolled out and cut.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||-||15 min|
However, the toughness of the dough is critical because a soft dough cannot be grated.
If the egg is smaller and you are unable to knead the dough, add 1-2 drops of water. If the egg is larger than usual, gradually add more flour to the dough to achieve the desired consistency.
In a mixing bowl, combine the flour and the whole egg and begin to knead.
If the egg is smaller, you can add a few drops of water to make it easier to knead together.
You will need to add more flour if the egg is larger.
Because soft dough cannot be grated, the dough must be stiff.
After you’ve finished kneading, grate the dough onto a clean tea towel with the large hole side of a box grater.
To keep the noodle strips from sticking together, try to distribute them evenly.
Cook the fresh noodles in the soup for 6-8 minutes, or until soft and tender.
The amount listed above is usually enough for a soup that serves four people, but feel free to double it.
The noodle can be dried, and stored for later. Just let it dry on a clean kitchen towel, and after store it, just like you do with the store-bought pastas.
Enjoy, Good Appetite!