Basic Hungarian Egg Noodle Dough (Tojasos Teszta or Metelt)

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    In 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.
  3. Step 3

    Let 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.
  4. Step 4

    Cook 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.