In traditional Hungarian kitchen there are several types of noodle. We put it in soups, eat as side dish and as main dish. The most typical unique pasta in Hungary is the “snail” which we eat in the meat soup. My grandma has handmade it with a stick (see above) very quickly, I could never copy her speed. In Hungry for Hungary we use snail noodle in the meat soup (see below).
Another type of noodle is “csipetke” goes into goulash soup. The name comes from the preparation methode, as the dough is pinched with fingers (see below). We have made it last time on a family party this summer.
The most common noodle side dish is “nokedli”, which I also offer to chicken paprikash. I mix flour, egg, water and salt and use a special tool to cut up the noodle in boiling water. It takes only a few minutes, see the ready dish on photo below.
As main dish we eat noodle sweet with putting poppy seeds ot nut on it, or salty as cabbage pasta (half of the local population eat it with sugar). And there are real traditional pasta dishes like “slambuc”. It’s originally a shepherd, open air dish, made in kettle. The “lebbencs” noodle (similar to lasagna) is fried on bacon fet, add potato, fried bacon, maybe sausage, tomato and pepper to it and coocked until the jus disappears. I have learned this from my grandpa and cooked last time this summer, as remembering to him. Bon appetit!
