Csipetke pinched soup pasta
From peterb 16 years ago
- 3 minutes to make
- Serves 4
finish off and thicken your soup with this fantastic flour fantasy - you'd think it would all dissolve, but if you do it right you get a nice little pasta additive to your soup
Ingredients
How to make it
- Prepare a very stiff dough from the flour and water.
- Roll into a ball – the dough should not be able to stick to your hand
- Squeeze it so that only the top of the dough is visible in your clenched off hand
- Pinch off small pieces with thumb and first finger of your other hand
- Roll each piece briefly between thumb and finger and throw into the soup
- After a couple of minutes it is ready (it is OK if it's a little al dente)
- If you end up with sludge you probably put too much water in it
- (***Comment – I've heard some people make it with egg, not water – never tried it) Perrrfect with Gulasch
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