These no-fail homemade noodles are quick, easy to make and delicious. Learn to make your own favorite pinched noodles!

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Hungarian Pinched noodles – Csipetke

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 goulash and Jókai bean soup is made with these tiny noodles.
Hungarian pinched noodles (Csipetke noodles) are one of the fastest styles of homemade noodles to prepare, it’s actually quite quick and simple, can be made in just a few minutes.
While csipetke might look like nokedli, the Hungarian version for German spaetzle, the pinched noodle dough is made without water, only egg, flour and a pinch of salt.
Nokedli (spaetzle) batter is made with water, most of the time we use a special greater to create the noodles, we lay a portion of batter on it and using a spatula we push trough small egg noodle bits that drops into the boiling water.
Csipetke, on the other hand, is made with a dough that is rolled between the fingers.

How to shape the pinched noodles?

The pinced noodle name comes from the way they are formed. Pinches of dough, about the size of a lemon seed, are rolled into a ball, flattened, and dropped into rapidly boiling water, cooked until tender.