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Basic Hungarian Egg Noodle Dough Recipe - Tojasos Teszta or Metelt


Hungarian Noodles

Hungarian Noodles

© 2010 Barbara Rolek licensed to About.com, Inc.
This basic recipe for Hungarian egg noodle dough or tojasos teszta (toy-YAH-sohss TAYSS-taw) or metelt (MEH-tel-it) is commonly cut into fine, medium and wide noodles, small and large squares, and shells or snails known as csiga made on a special grooved board. See All About Hungarian Noodles.

Usually, only three ingredients are required -- flour, eggs and salt. Water is not used because it takes longer for noodles made with it to dry and they re more likely to mold when stored. This will make about 1/2 pound fresh noodles or 1 pound cooked.

Larger image of Hungarian noodles.

Prep Time: 45 minutes

Cook Time: 10 minutes

Dough must rest and dry: 20 minutes

Total Time: 1 hour, 15 minutes

Yield: About 1/2 pound fresh noodles


  • 2 cups all-purpose flour
  • 4 large eggs
  • 1 teaspoon salt


  1. In a large bowl or stand mixer fitted with the dough hook, mix together flour and salt. Then add eggs and knead until a smooth dough forms.

  2. Let dough rest, covered, on a lightly floured surface for about 15 minutes. Roll by hand or using a pasta roller and let dry at least 5 minutes before cutting into the width desired.

  3. Cook fresh noodles in salted water for about 5 minutes or until tender. Drain. If noodles are to be stored, spread them out in a single layer on a flat surface and allow to dry completely. This can take up to two days. Once dry, store in an airtight container.
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