Csiga is a Hungarian pasta type that is traditionally used in soups. The Csiga from Gyermelyi is prepared with 8 eggs per 1 kg of flour, which gives an exceptionally full taste.

Csiga is an essential part of Hungarian soups. In addition, it is also a wonderful enrichment for countless other dishes.

Preparation: Cook the Csiga in ± 10 to 12 minutes in plenty of boiling water with a pinch of salt.
Rinse briefly with cold water after draining. You can also cook the Csiga in soups, for example.

Contains: eggs, gluten.