Bulk Dried Tarhonya

Bulk Dried Tarhonya Recipe | Vegetarian Food from Hungary

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8 |

Vegetarian diet

Introduction

Bulk dried tarhonya is a traditional Hungarian pasta that is easy to make and perfect for storing in large quantities. This recipe yields a large batch of dried tarhonya that can be used in a variety of dishes.

History

Tarhonya has been a staple in Hungarian cuisine for centuries. It is believed to have originated in the Middle Ages and was traditionally made by hand. Today, it is still a popular ingredient in Hungarian dishes, both savory and sweet.

Ingredients

2 lb (907 g) of flour
7 whole eggs
1.5 tbsp of salt
1 cup of water

How to prepare

In a small mixing bowl, combine the eggs, water, and salt.
Beat the mixture well.
In a large mixing bowl, gradually add the egg mixture to the flour.
Using your hands, blend the dough by rubbing it together, as if washing your hands with open palms.
The mixture should form uneven little pieces of dough, about the size of dried peas.
Break up any large pieces.
The mixture should be somewhat uniform.
Spread a tablecloth on a table and thinly layer the tarhonya on it, ensuring all pieces are exposed to the air.
Allow the tarhonya to dry until very hard, which will take approximately 3 or 4 days.
While the mixture is drying, periodically mix it up by rolling your fingers through it to expose all sides to air.
Once the mixture has dried hard, store it in a container.

Variations

You can add herbs or spices to the tarhonya mixture for added flavor. You can also experiment with different types of flour for a unique taste.

Cooking Tips & Tricks

When making bulk dried tarhonya, be sure to spread the mixture out thinly on a tablecloth to ensure even drying. It is important to periodically mix up the drying mixture to ensure all sides are exposed to air. Store the dried tarhonya in an airtight container to keep it fresh.

Serving Suggestions

Bulk dried tarhonya can be used in soups, stews, salads, or as a side dish. It can also be cooked and served with butter or sauce.

Cooking Techniques

Bulk dried tarhonya can be cooked by boiling in water for a few minutes until tender. It can also be toasted in a pan for a crispy texture.

Ingredient Substitutions

You can use whole wheat flour or gluten-free flour as a substitute for all-purpose flour in this recipe.

Make Ahead Tips

Bulk dried tarhonya can be made ahead of time and stored in an airtight container for up to a month.

Presentation Ideas

Serve bulk dried tarhonya in a decorative bowl or jar for a rustic presentation.

Pairing Recommendations

Bulk dried tarhonya pairs well with meats, vegetables, and sauces. It can also be served with cheese or yogurt.

Storage and Reheating Instructions

Store bulk dried tarhonya in an airtight container in a cool, dry place. To reheat, simply boil in water for a few minutes until tender.

Nutrition Information

Calories per serving

Each serving of bulk dried tarhonya contains approximately 200 calories.

Carbohydrates

Each serving of bulk dried tarhonya contains approximately 40 grams of carbohydrates.

Fats

Each serving of bulk dried tarhonya contains minimal fat content.

Proteins

Each serving of bulk dried tarhonya contains approximately 8 grams of protein.

Vitamins and minerals

Bulk dried tarhonya is not a significant source of vitamins and minerals.

Alergens

Bulk dried tarhonya contains gluten from the flour used in the recipe.

Summary

Bulk dried tarhonya is a carbohydrate-rich pasta with moderate protein content and minimal fat. It is a versatile ingredient that can be used in a variety of dishes.

Summary

Bulk dried tarhonya is a versatile and easy-to-make pasta that can be stored for long periods. It is a staple in Hungarian cuisine and can be used in a variety of dishes.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Bulk Dried Tarhonya. It was many years ago, back when I was just a young girl living in a small village in Hungary. My grandmother, who was known for her delicious cooking, had passed down many recipes to me over the years. But this particular recipe was something special, something I had never heard of before.

It all started one day when I was wandering through the village market, browsing the stalls for fresh produce and ingredients. I came across an elderly woman selling a large sack of what looked like tiny pieces of pasta. Curious, I approached her and asked her what it was.

She smiled warmly and said, "Ah, that is Tarhonya. It is a traditional Hungarian dish made from dried pasta. It's perfect for soups, stews, or simply as a side dish. Would you like to learn how to make it?"

I was intrigued and eager to learn, so I nodded eagerly. The woman invited me to her home later that day, where she taught me the secret to making Bulk Dried Tarhonya. She explained that the key to achieving the perfect texture and flavor was in the drying process. It required patience and attention to detail, but the end result was well worth the effort.

I watched closely as she mixed flour and eggs together to form a dough. She then rolled out the dough into thin sheets and cut them into small, bite-sized pieces. After letting them dry for several hours, she toasted them in a pan until they were a golden brown color.

The aroma that filled her kitchen was heavenly, and I couldn't wait to try the finished product. The woman served me a bowl of Tarhonya with a simple chicken broth, and I was blown away by the rich, nutty flavor of the pasta. It was unlike anything I had ever tasted before.

From that day on, I was determined to master the art of making Bulk Dried Tarhonya. I practiced diligently, experimenting with different techniques and ingredients until I found the perfect balance. I shared my creation with my family and friends, who marveled at the authentic Hungarian flavors that filled their mouths.

As the years went by, I continued to refine my recipe, adding my own personal touch to make it truly my own. I passed it down to my children and grandchildren, who now carry on the tradition of making Bulk Dried Tarhonya in their own kitchens.

Whenever I cook this dish, I am reminded of that fateful day at the village market when I stumbled upon the recipe that would become a cherished part of my culinary repertoire. It serves as a testament to the power of curiosity and the joy of discovering new flavors and techniques.

I am grateful to that kind woman who took the time to share her knowledge with me, and I hope that my version of Bulk Dried Tarhonya brings as much joy and satisfaction to others as it has brought to me. Cooking is not just about nourishing the body; it is also about feeding the soul and preserving the traditions and memories of generations past. And for that, I am forever grateful.