Traditional Hungarian tarhonya, this versatile egg-based pasta is a true pantry essential and the ubiquitous side dish alongside classics like beef stew and chicken paprikash. Made with eight free-range eggs, using a bespoke technique that brings the taste of our grannies' dishes to your dining table. 

Cooking recommendation:

No need to fry, simply place the tarhonya in boiling water for 8-10 minutes then strain and it is ready to serve.


wheat flour, egg

Average Nutrition per 100g
Energy 1615kJ / 381kcal
Fat 4g
   - of which saturates 1.3g
Carbohydrates 73g
   - of which sugar 6.6g
Protein 14g
Salt 0.13g


Slowly Braised Lamb Stew

Few dishes say comfort food like a pot of slowly braised stew, and lamb fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine, takes this beloved culinary genre to a whole new level. Perfect served on a bed of tarhonya with some tangy pickles on the side.


Chicken Paprikash with Noodles

Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into comfort food paradise.