Strawberry Leaves ~ Eperlevel
These noodles are wonderful in clear broth soups, a staple in Hungarian kitchens. Scalloped edges. 8.8 oz.
Imported from Hungary.
An overview of the noodles we carry from Hungary and their typical uses:
Diamond ~ Zabkocka Very small diamonds for a clear broth soup. 8.8 oz.
Thread Noodles ~ Cérnametélt These “thread sized” noodles are extra fine for soup. We use them with clear broth soups though some people use it as an angel hair pasta for light veggie/pasta dishes. Cooks very quickly. 8.8. oz.
Tarhonya ~ Egg Farvel This is a pasta for paprikas, soups or a delicious side dish. Sauté an onion in butter/oil mixture until soft. Add tarhonya and lightly brown. Add water and keep adding water (bring to a boil) until the tarhonya are as tender as you would like them. This is a noodle you are re-hydrating. Sometimes I also sneak in a little bit of chicken broth and paprika. 8.8 oz.
Csiga ~ “Snail-shaped” Csiga means snail. The csiga noodle was often made by hand (and still is) using a grooved board and a rolling tool. This csiga noodle is machine made. We love to use this little noodle in a clear broth beef or chicken soup or in Italian wedding soup. 7 oz.
Csusza ~ Szélesmetélt Long, broad noodles for csusza and casseroles. 8.8 oz
Large Squares ~ Kocka Large Squares. Great for cabbage and noodles, cottage w/bacon and noodles, and poppyseed noodles! 8.8 oz.
Strawberry Leaves ~ Eperlevel These noodles are wonderful in clear broth soups. Scalloped edges. 8.8 oz.