Hungarian Egg Noodle
My husband István has fond memories of his Grandma Voros, rolling a Hungarian egg noodle. She wore a long apron with a babushka covering her head. The dining room table was spread over with flour from end to end. She used no fancy tools, just her hands, a rolling pin and a dull knife. However, today we don’t have much time to waste, life is not as uncomplicated as it was back then. That is why I recommend trying a speedy method with the Kitchenaid Pasta Roller. Don’t own a Kitchenaid? Well, I used the hand roller for years and it worked perfectly.
2 cups all purpose flour
1 Tsp. kosher salt
2 eggs well beaten
3 to 5 Tbsp. water
2 quarts water
Put flour into a bowl and make a well in the center. Add the salt, and mixed eggs with water in the center and stir with your hands until flour is absorbed. Turn out onto a surface and knead until smooth and shiny. Cover with a towel and let stand for 10 minutes.
Roll out into a 1/8” thick, if it is sticking add more flour. Continue rolling and turning the dough until it is thin. Let dry for about 5 minutes.
Cut the dough into thick 3” long noodles, drop into boiling water. When they rise to the surface remove and rinse with cold water.
The noodles can be used in any dish that has a sauce. We like it served with Chicken Paprikash and Goulash (Gulyas).