Galuska

go through the sieve with the flour, which must be high in gluten. make a nest in the center of the flour, put the eggs and salt in it, add water little by little, kneading with the help of a wooden spoon, to obtain a moldable dough, neither too hard nor too soft, let it rest for a time. boil 3 l in a saucepan. of salted water and heat the butter in another saucepan. pour the dough into the dough into the boiling water with the help of a Chinese to form the galiskas, or doing it in another way, spread the pasta into strips on a wet wooden board, and cut them with a knife into small pieces that they will be poured into the boiling water. the size of the galuskas, can vary according to taste between 20 x 6 mm. and 35 x 18 mm. Cook the galuskas in 3 or 4 batches until they rise to the surface of the boiling water, remove them with a pasta drainer, rinse with plenty of cold water, drain well and pass through the hot butter.

It is an essential seasoning for pörkölt and some meats