Hugnarian csipetke pinched noodles recipe

Hungarian csipetke are one of the fastest homemade noodles to prepare.

Soups play an essential role in Hungarian cuisine with a wide range of different varieties. Most soups have some sort of pasta or noodles floating around in them.The Hungarian goulash soup and Jókai bean soup is made with these tiny noodles.Their name comes from the way they are formed. Pinches of dough, small rolled pieces about the size of a lemon seed, dropped into rapidly boiling soup or water and cooked until tender.


Ingredients for 4 people:

  • 1 egg – beaten *(the amount of dough you can make with one egg is enough for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
  • White flour – as much as necessary to create a firm, smooth dough
  • Pinch of salt


In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms.

Cover with plastic wrap and let sit for 15 minutes. You can use it immediately if you are in a hurry.
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them into the soup and cook for about 5-8 minutes.