Tarhonya

Tarhonya are traditional Hungarian pasta in the shape of small round pearls, made from wheat flour and eggs. The name comes from Turkish and its production in Hungary dates back to the Middle Ages. Thanks to their shape and firm texture, they are ideal in thick soups, goulash or as a side dish to meat. Before cooking, they are usually briefly toasted in fat, giving them a golden colour and a nutty aroma. They are a beloved part of Hungarian cuisine and have spread to neighbouring countries in Central and Eastern Europe. They cook quickly and make an excellent alternative to rice or potatoes.