We Hungarians can’t imagine lunch without soup. Soups are an integral part of our culture, even our conquering ancestors often cooked soups in cauldron to maintain hydration. Hungarian soup recipes often call for noodles that can be store-bought or homemade, with different shapes. One of the noodles that is used mainly in soups is reszelt tészta.

Reszelt tészta isn’t available in stores, you have to make your own if you want to eat it. Shredded noodles seem to be an easy-to-make pasta as the dough doesn’t need to be rolled out and cut. However, the dough’s toughness is a critical point because a soft dough can’t be grated.

The default flour-egg proportion is 100 grams of all-purpose flour and 1 normal sized egg, they can be kneaded together into a tough dough without adding any water. But the size of the eggs may vary, and this proportion has to be modified to be able to produce shredded noodles.

If the egg is smaller and you can’t knead the dough together, add 1-2 drops of water. If the egg is bigger, gradually add more flour to the dough to reach the proper consistency (a big egg usually needs 110-120 g flour).