Kiskocka is a typical Hungarian pasta that is processed into soup. This kiskocka from Gyermelyi is prepared with 4 eggs per 1 kg of flour.
The kiskocka is an essential part of Hungarian soups. In addition, it is also a wonderful enrichment for countless other dishes.
Preparation: cook the kiskocka ± 6 to 8 minutes in plenty of boiling water with a pinch of salt.Rinse briefly with cold water after draining.