Csipet is a Hungarian pasta type that is traditionally used in soups. The csipet from Gyermelyi is prepared with 8 eggs per 1 kg of flour, which gives an exceptionally full taste.
Csipet is an essential part of Hungarian soups. In addition, it is also a wonderful enrichment for countless other dishes.
Preparation: Cook the csipet in ± 7 to 10 minutes in plenty of boiling water with a pinch of salt.
Rinse briefly with cold water after draining. You can also cook the csipet in soups, for example.
Contains: eggs, gluten.