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).
- 100-120 g (3 1/2 – 4 1/4 oz) flour
- 1 egg
Place 100 grams of flour and a whole egg in a bowl, and start to knead. If the egg is smaller, you may add a little water, but only a few drops in order to be able to knead together. If the egg is bigger, you will need to add more flour (10-20 grams). The dough has to be stiff, soft dough can’t be shredded.
Once you finished kneading, grate the dough using the large hole side of a box grater onto a clean tea towel. Try to scatter the noodle strips evenly in order to prevent them from sticking together.
Add the fresh noodles to your soup and cook for about 6-8 minutes or until soft and tender. The quantity above is usually enough for a soup that serves 4, but feel free to double the amounts.