CookEat Recipe
Hungarian Thin Fried Noodle Rounds
Paper-thin egg dough folded and cut into small rounds, fried crisp in lard.
Method
Steps
Step 1
Beat eggs with water and salt. Work in flour until a stiff, smooth dough forms; knead 5 minutes and rest covered 20 minutes.
Step 2
Roll dough to about 1 mm, dust lightly, fold loosely and cut small rounds. Unfold or separate thick clumps so each piece fries evenly.
Step 3
Heat lard to about 175 °C. Fry small batches to deep gold, turning as needed and checking a split piece has no raw floury centre. Drain on a rack and serve hot, with separately prepared stewed chicken if desired.
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