Csipetka (Pinched Noodles - Hungary)

You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.

1 cup flour
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oil

Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 30 minutes.

Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water; cook until tender, about 15 minutes. Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.