| CSIPETKE (PINCHED
NOODLES) 1 cup flour
1/2 tsp salt
1 egg
1 tbsp 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.
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