Today, I decided to have a go at the Hungarian Goulash and as it reminds me very much of the Italian Minestrone and I had wanted to expand the list of soups that I’ve recently been making.
According to some websites, the traditional Goulash (guylas) did not include paprika, red peppers or potatoes. These ingredients were added as they became available.
Interestingly, one of the words pörkört reminds me of an Afrikaans dish, the potjiekos which is also a stew. Connections? Who knows.
I found this Traditional Hungarian Goulash Recipe and as always, did away with some ingredients or steps & made my own version of the Not So Traditional Hungarian Goulash.
What has all this talk have to do with the Hungarian Pinched Noodles (Csipetke)? Huh? The Traditional Hungarian Goulash Recipe calls for the addition of the csipetke, and that’s what I had tried from their recipe and found that it did not turn out the way I thought it would.
Hungarian Pinched Noodles (Csipetke)
2 tablespoon water
1/4 teaspoon salt
1 to 1 1/2 cups plain / all-purpose flour
- Beat the egg with the water & salt.
- Add in 1/2 cup of flour, stir to mix.
- Add another 1/2 cup of flour to the dough mixture and mix. If the dough is still sticky, add more flour until it is not too sticky and hard to handle. We are making pasta, the Hungarian kind.
- Add another 1/2 cup flour into the bowl, coat the dough in the flour.
- Slowly pinch off small bits of the dough and toss it in the flour. Looks like orzo? Sort of.
- Do the same with the rest of the dough, add more flour to coat if needed & to keep the csipetke from sticking to each other.
- When you are almost done, add the corn starch into the bowl and toss the csipetke. The corn starch helps to keep the noodles from sticking to one another before cooking.
- To cook, just thrown into boiling water as you would cook pasta. However, we are keeping this uncooked for our goulash.
This is how our cooked Csipetke looks like in the goulash!