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