Basic Hungarian Egg Noodle Dough (Tojasos Teszta or Metelt)
This is a basic recipe for Hungarian egg noodles, which can be cut into many different shapes -- fine, medium, wide noodles, squares, and shells.
- Serves: 6 persons
- 2cups all-purpose flour
- 1teaspoon salt
- 4large eggs (room temperature)
Step 1Gather the ingredients.
Step 2In a large bowl or stand mixer fitted with the dough hook, mix together 2 cups all-purpose flour and 1 teaspoon salt. Then add 4 large room-temperature eggs and knead until a smooth dough form.
Step 3Let dough rest, covered, on a lightly floured surface for about 15 minutes. Roll by hand or using a pasta roller and let dry at least 5 minutes before cutting into the width desired.
Step 4Cook fresh noodles in salted water for about 5 minutes or until tender. Drain. If noodles are to be stored, spread them out in a single layer on a flat surface and allow to dry completely. This can take up to two days. Once dry, store in an airtight container.