Pinched Noodles
Csipetke

1 cup flour
1/2 tsp salt
1 Tbs oil

Mix flour and salt and add egg. Stir
to make a stiff dough, sprinkling in
a few drops of cold water if necessary.
Knead until smooth. Cover and let dough
rest at least 30 minutes. Flatten dough
a bit at a time between floured palms
(or roll 1/8-inch-thick on a floured board)
and pinch off pieces slightly smaller than
a dime. Drop them into rapidly boiling
salted water; cook until tender, about 15
minutes. Drain and rinse csipetke; stir
them directly into stew or soup, if ready.
Otherwise, turn them into a bowl, coat
with oil, and set aside in a warm place
until ready to use.