MY COOKBOOK

MY COOKBOOK
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5.5.10

NOODLES - FŐTT TÉSZTA


This is a simple, easy to follow recipe. Pasta making is not as complicated or as time consuming as it appears. Any novice cook can make pasta. If you have a rolling pin, you can make pasta. I use my pasta machine for spaghetti and broad noodles, but I don’t bother to take it out for square pasta or very thin soup pasta. Since I have to cut those by hand, I might as well roll them by hand. Cooked pasta is the starting point for a wide variety of Hungarian pasta dishes. Depending on how the noodles are cut and what they are served with, the end result can be vastly different.

3 cups flour
4 eggs
2 Tbsp olive oil
1 tsp salt
water

• Combine 3 cups flour, 4 eggs 2 Tbsp olive oil and salt and kneed it smooth and velvety into fairly firm dough.
• Add water 1 Tbsp at a time if needed.
• Shape into a ball, wrap in plastic and let it rest for 30 minutes. This will make the dough soft and easier to handle.
• After thirty minutes of rest, knead the dough until very soft and elastic.
• Divide the dough into 2 parts, cover one with wrap and start shaping the other one.
• Form a ball and flatten it into a circle.
• Place it on a lightly floured surface and roll it out 1/16-inch thick.
• As you roll the dough, keep shaping and shifting it to make it a uniform thickness.
• Lay the rolled dough on an old [clean] tablecloth.
• Repeat the shaping and rolling steps with the remaining dough.
• Loosely roll up both dough circles in jellyroll style.
• With a sharp knife cut them into 1/4-in. slices.
• Unroll the noodles.
• Bring a pot of salted water to rapid boil.
• Add a bit of oil to the water.
• Plunge in the noodles and cook until tender.
• Drain and rinse well under cold running water.
• Shake the sieve, to drain off all the water.
• Toss with melted butter and heat.



cut broad
or
cut fine
same pasta rolled with the pasta machine

  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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