Authentic Hungarian Tarhonya are small, hand-rolled pasta pearls with a distinct nutty flavor and satisfying chewy texture. This traditional recipe relies on just four simple ingredients: flour, eggs, salt, and water. The unique rubbing technique creates uneven, rustic pellets that toast beautifully in butter or oil before being simmered in broth. Unlike standard pasta, Tarhonya holds its shape well and absorbs flavors deeply, making it perfect for hearty soups or as a standalone side dish. This recipe yields a large batch that can be dried and stored for months, offering a delicious taste of home-style Eastern European cuisine. It is a rewarding project that connects you to centuries-old cooking traditions, providing a wholesome, comforting meal that is both economical and deeply flavorful.
June Meyer’S Authentic Hungarian Tarhonya For Pasta
Description
Authentic Hungarian Tarhonya are small, hand-rolled pasta pearls with a distinct nutty flavor and satisfying chewy texture. This traditional recipe relies on just four simple ingredients: flour, eggs, salt, and water. The unique rubbing technique creates uneven, rustic pellets that toast beautifully in butter or oil before being simmered in broth. Unlike standard pasta, Tarhonya holds its shape well and absorbs flavors deeply, making it perfect for hearty soups or as a standalone side dish. This recipe yields a large batch that can be dried and stored for months, offering a delicious taste of home-style Eastern European cuisine. It is a rewarding project that connects you to centuries-old cooking traditions, providing a wholesome, comforting meal that is both economical and deeply flavorful.Ingredients
Directions
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In a small mixing bowl, whisk together the eggs, water, and salt until well combined.
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Place the flour in a large mixing bowl.
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Add the egg mixture to the flour a little at a time.
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Using your hands, blend the dough in a rubbing motion with palms open, as if washing your hands.
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Continue rubbing until the mix forms uneven little pieces of dough, approximately the size of dried peas.
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Break up any large pieces of dough to ensure the mixture is somewhat uniform in size.
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Spread a tablecloth out on a clean table.
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Spread the Tarhonya onto the tablecloth in a thin layer so that all pieces are exposed to the air.
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Let the Tarhonya dry until very hard, which will take 3 to 4 days.
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While drying, periodically roll your fingers through the mixture to turn the pieces and expose all sides to air.
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Sift out any larger particles that are not hard and let them dry separately.
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Once completely dried and hard, store the Tarhonya in an airtight container.
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To cook, bring water to a boil and add the dried Tarhonya 1/2 cup at a time.
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Cook until done, then drain and serve.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 822.1kcal
- % Daily Value *
- Total Fat 20.8g32%
- Saturated Fat 6.1g31%
- Cholesterol 652.8mg218%
- Sodium 14845.0mg619%
- Total Carbohydrate 116.9g39%
- Dietary Fiber 4.1g17%
- Sugars 2.4g
- Protein 37.9g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Tarhonya in hot, dry summer weather. Never attempt to dry them during a rainy season or humid weather, as the mix will not dry hard properly and may spoil.
Bulk dried Tarhonya can be stored in a large container for years without spoiling, provided they are completely dry before storage.
