Csérnácska is a Hungarian pasta that is processed into soup as vermicelli. This Cérnácska from Gyermelyi is prepared with 8 eggs per 1 kg of flour, which results in a particularly full taste.
Csérnácska is an essential part of Hungarian soups. In addition, it is also a wonderful enrichment for countless other dishes.
Preparation: Cook the cérnácska ± 2 to 3 minutes in plenty of boiling water with a pinch of salt.Rinse briefly with cold water after draining.