Tarhonya (Hungarian Grated Egg Noodles) 🇭🇺
A traditional Hungarian pasta with a delightfully chewy texture, often toasted for extra nuttiness and served as a side dish or in soups. Simple, hearty, and full of old-world charm!
Ingredients
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2 cups all-purpose flour
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2 large eggs
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1 tsp salt
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1-2 tbsp water (if needed)
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2 tbsp butter or lard (for toasting, optional)
Directions
1. Make the Dough:
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In a bowl, mix flour and salt. Make a well, crack in eggs, and gradually incorporate into a stiff dough. Add water only if too dry.
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Knead 5-7 minutes until smooth. Cover and rest 30 minutes.
2. Grate the Tarhonya:
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Using the large holes of a box grater, grate the dough into small, uneven pieces (like coarse crumbs).
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Spread on a tray to dry slightly (30 mins – or use immediately).
3. Cook or Toast (Two Ways):
Option 1: Boiled (for soups/stews)
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Drop into boiling salted water and cook 3-5 mins until tender. Drain.
Option 2: Toasted (classic side dish)
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Melt butter/lard in a skillet, add raw tarhonya, and toast on medium-low heat, stirring often, until golden-brown (8-10 mins).
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Add 1 cup broth or water, cover, and simmer 5-7 mins until liquid is absorbed. Fluff with a fork.
Serving Ideas
✨ Classic: Toasted tarhonya with paprika chicken or stews.
🍲 In Soup: Adds heartiness to goulash or beef broth.
🧈 Buttery Herb Toss: Sauté with garlic, parsley, and extra butter.
Storage: Dry fully, then keep in an airtight container for months!
Pro Tip: For extra flavor, add a pinch of paprika to the dough. 😊
Want a modern twist? Try baking it into a cheesy casserole!
