Bob Strauch writes:
Not exactly weather for a hot pot of soup, so save this for autumn and winter.
In Burgenland, I've seen these referred to as "Gezupfte Nudln" (zupfen = to pluck). They can be added to many soups, not just goulash soup. Supposedly, experts can tell by the shape of the dumpling whether the cook is right- or left-handed. Another recipe I have, calls for the dough, not to be rolled out, but formed into logs, before you start pinching or plucking. Not to be confused with Gerstln/Tarhonya, which are formed by grating the dough.
Earlier this year, the Cleveland Plain Dealer carried a wonderful article by Cynthia Zadesjey Holub who made a trip to Hungary and shared many wonderful cooking ideas with the readers. Cynthia also conducts cooking classes in the Cleveland area as a culinary instructor at the Western Reserve School of Cooking. She lives in Solon. This recipe is adapted by Cynthia, a second generation Hungarian-American.
Many of you may already have a recipe for Gulyás Leves (soup). This recipe is for Pinched Pasta (Csipetke), which is the special noodle which goes into the Gulyás Soup.
(from Cynthia Zadesjey Holub, suggested by Bob Strauch)
Makes 4 servings
Ingredients:- 1 large egg, at room temperature
- 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 1 Tbsp. water
Quarter and core the cabbage. Finely slice the cabbage into very thin strips, preferably using a mandoline. Add the cabbage to a large bowl by the handful and sprinkle liberally with the salt after each handful. Once all the cabbage has been sliced and added to the bowl, pour boiling water over the cabbage to cover and stir with a fork. There should be enough water that the cabbage can be easily stirred. Let steep for 10-15 minutes. Drain the water from the cabbage. Return cabbage to the mixing bowl.
Make the vinegar mixture by combining the vinegar, water, and sugar to dissolve the sugar. Stir in the caraway seeds and pour over the cabbage. Stir to fully distribute the vinegar and caraway seeds throughout.
Let cool to room temperature. Refrigerate for 24 hours or longer. Add additional salt and ground black pepper to taste. Best served with a hearty dish such as Schweinebraten or Bratwurst.
Notes: This pasta often tastes best when re-heated the second time, after it's had a change to soak up the flavor of the soup. The pasta is very rustic and difficult to mix; for this recipe your hands are probably your best tools.
Place flour in mixing bowl, making a well in flour. Add the egg, salt and water, mixing until well combined. Use back of wooden spoon to help distribute the moisture; grab clumps of dough with hand squeezing to bring dough together. Dough will look coarse. turn out onto a floured table; knead until smooth.
Roll out dough to 1/8 inch thickness. Using forefinger and thumb, pinch off small bits of dough. Add directly to a simmering soup to cook.
(ED Note: As Bob indicates this is a little like grated dumplings or spätzle except they'll be larger and more like dumplings or gnocchi. I find I can take a lump of this dough and just tear off pieces without forming into logs, but they don't look as nice. These add a wonderful texture and bite to soup. They are far superior to any type of dried boxed noodles.)