Recipe for cooking csipetka - pinched noodles

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.

1 c. flour
1/2 tsp. salt
1 egg
1 Tbsp. canola (or other vegetable) oil

Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 1/2 an hour.

Flatten dough a bit at a time between floured palms (or roll 1/8-in.-thick on a floured board) and pin. off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water; cook until tender, about 15 mins. Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.