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 Hungairan-American.

Many of you may already have a recipe for Gulyas Leves (soup) but if not,
we will give it to you next time. This recipe is for Pinched Pasta
(Csipetke)  which is the special noodle which goes into the Gulyas Soup.

Makes 4 servings
1 large egg, at room temperature
3/4 cup all-purpose flour
1/2 teaspoon salt
1 T. water

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.

Please 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.