4 Cup Flour
1 Tsp Salt
4 Ea Eggs
1/3 Cup Water
1. Combine flour and salt and place in bowl of mixer fitted with a dough hook.
2. Lightly beat eggs and add to flour mixture.
3. Knead for approximately 10 minutes or until the dough is shiny.
4. Let the dough rest for 10 minutes.
5. Divide into baseball sized sections and place under a towel.
6. Working with one section at a time roll the dough through a pasta rolling machine starting at setting 1 and stopping at setting 6. Flour as needed inbetween passes through the pasta machine.
7. Cut into squares and roll on a csiga board to produce csiga or cut into fine slivers with a knife skinny noodles.
8. Dry completely before storing.
9. To cook drop into boiling water and cook approximately 5 minutes or until tender.
This recipe makes 2.5 quarts of csiga.
This is the original recipe used by The Ladies Aid Society of Faith United Church of Christ in Hammond Indiana.
They have sold the noodles as a fundraising endeavor for many decades. It remains the only source of production for fresh noodles in the United States. All other noodles I have found have been imported from Hungary.
1 cup of Egg Substitute can be used in place of the whole egg to produce a more heart friendly recipe.