Homemade pasta

| January 18, 2010 | 4 Comments
Hungarian eperlevél pasta.

Hungarian pasta known as "eperlevél" or strawberry leaf. Eperlevél is most often served in soups and stews.

Pasta is an important part of Central and Eastern European cuisine. Some of the most popular types of pasta include spätzle, a German egg pasta that is round in shape, and tarhonya, a very small Hungarian egg barley pasta similar to couscous.

This recipe is suited for making basic pasta. It can be used in a variety of soups, main courses, and desserts.


4 cups (440 grams) unbleached all-purpose flour
4 large eggs
1/4 tsp (5 grams) salt
3/4-1 1/4 cups (200-300 ml) cold water


Sift the flour into a bowl, and make a well in the center. Add eggs and salt to well. Gradually add 3/4 – 1 1/4 cups (200 – 300 ml) of cold water.

Using a fork, beat the eggs, water, and salt.  Starting from the inside edge and working around the well, gradually add the flour into the egg mixture. Discard any leftover bits of dough.

On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic. Allow the dough to rest for 1 hour.

Using a pasta machine or a rolling pin, shape dough according to your desired preference.

Boil the pasta in a pot of heavily salted water for 2 to 4 minutes, stirring occasionally. Do not overcook! Serve immediately.

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    About the Author (Author Profile)

    Suzanne Urpecz, creator and editor of The Hungarian Girl.

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