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.
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|
|- of which saturates||1.3g|
|- of which sugar||6.6g|
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.