Tarhonya (also known as "egg barley" or "rivilchas") is a typical Hungarian pasta you can easily make fresh (or make a lot and dry it). Shown are fresh hand made (left) and commercial dried. Tarhonya is often fried in butter or bacon fat until golden before adding to soup.

Csipetka is a fresh pasta often used in stews. Some recipes call for rolling the dough thin before pinching off, but I much prefer the Magyar campfire texture you get from pinching off the ball.

---- Tarhonya ------
1. Sift FLOUR, mix in EGGS and SALT. Knead to make a stiff dough. If it's too crumbly to form a ball add just a touch of water.
2. Form into two or three balls and let rest at least 1/2 hour.
3. Grate on the coarse side of a grater. Don't let it pile up or it may stick together - spread on a baking sheet.
4. Let dry for 1/2 hour before using.
5. DRIED: spread out on cloth and sun dry or spread on sheets and dry in a barely warm oven. Shuffle occasionally for even drying.

---- Csipetke ------
1. Make same as Tarhonya, but do not grate. Instead pinch off pieces smaller than a dime and pinched quite thin.

---- Noodles -------
1. Make same as Tarhonya, but roll out as thin as you can on a floured board and let dry for a little while. Slice to the desired width, which may be wide or may be as narrow as you can cut it.