Túrós Csusza

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the flour, eggs, water, and salt for the pasta in a large bowl.

   Ca. 2 min.

   Kokkens note: If the dough is too dry, add a tiny bit more water, a teaspoon at a time. If it's too sticky, add a little more flour.

2. 2

   Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

3. 3

   Cover the dough with a clean kitchen towel and let it rest for 10 minutes.

   Ca. 10 min.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 2-3 mm.

   Ca. 3 min.

5. 5

   Cut the rolled dough into small, roughly 2x2 cm squares or irregular shapes.

   Ca. 5 min.

   Kokkens note: Don't worry about perfect shapes; rustic is traditional for this dish.

6. 6

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

7. 7

   Add the pasta squares to the boiling water and cook for 3-5 minutes, or until they float to the surface and are al dente.

   Ca. 5 min.

   Kokkens note: Cook in batches if your pot is not large enough to avoid overcrowding.

8. 8

   Drain the cooked pasta thoroughly.

   Ca. 1 min.

9. 9

   Melt the butter in a large skillet or pan over medium heat.

   Ca. 2 min.

10. 10

    Add the drained pasta to the skillet with the melted butter and toss to coat.

    Ca. 1 min.

11. 11

    Stir in the cottage cheese, sour cream, black pepper, and salt, mixing until everything is well combined and heated through.

    Ca. 3 min.

    Kokkens note: Be gentle when mixing to avoid breaking up the cottage cheese too much if you prefer larger curds.

12. 12

    Serve immediately.