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Basic Hungarian Egg Noodle


These dishes can be prepared in many ways. The point is to have first-rate (dough) which means the kneaded, thinly rolled out dough, cut or torn into different shapes, boiled in salt water, rinsed in fat and served with either salted or sweet.

 
Ingredients

4

cups

all-purpose Hungarian flour

4

large

large eggs

2

Tbsp

butter

1

cup

water

1

tsp

salt


Servings: 8
Yield: 8

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Cooking Times

Preparation Time: 45 minutes
Cooking Time: 10 minutes
Inactive Time: 20 minutes
Total Time: 1 hour and 15 minutes

 

 
Preparation

1

In a large bowl or a mixer fitted with the dough hook, mix together flour, butter and salt. Then add eggs and knead until a smooth dough forms.

2

Form one or two loaves, roll them out very thin. (The dough should not be very soft).

3

Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.

4

Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.

5

Cook the fresh noodles in salted water for about 5 minutes or until tender.

6

Drain.

 
Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

384.94

Calories From Fat (18%)

69.14

% Daily Value

Total Fat 7.83g

12%

Saturated Fat 3.6g

18%

Cholesterol 134.18mg

45%

Sodium 438.29mg

18%

Potassium 136.78mg

4%

Total Carbohydrates 63.83g

21%

Fiber 2.25g

9%

Sugar 0.35g

 

Protein 12.84g

26%

 

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