If I didn’t know this pasta dough recipe was Hungarian I’d swear it was Italian, but for the lack of semolina flour. It also has more water than I’m used to seeing in a Italian fresh pasta formula. It goes like this:
11.25 ounces (2 1/2 cups) all-purpose flour
1 large egg
1 large egg yolk
4 ounces (1/2 cup) water
1 1/2 teaspoons salt
egg wash (the beaten leftover egg white is fine here)
jam of your choice (apricot is traditional, sweetened farm cheese is also very good here)
2 cups homemade bread crumbs made from good bread
4 ounces unsalted butter
2 ounces granulated sugar
Now me, I use machinery for pasta, though I know that’s not what many recipes call for (“…make a well in the center of the dough and drop in the eggs…”). I mix the dough with a machine, and roll it with a machine. But you do as you wish. I’ll say that dough that’s hand-rolled is famous for it’s slightly rough “cat’s tongue” texture, which is the dead giveaway for pasta made with love on a wooden board. I myself don’t get excited about that. But if you do, roll away by all means. I’ll never discourage the use of elbow grease.
Combine all your ingredients in the bowl of an electric mixer fitted with a paddle and turn it to low. Watch carefully as the rotation of the paddle turns the mixture into a stiff dough (since over-mixing isn’t good for pasta, either). If the dough continues to crumble, add a little more water until it comes together. Wrap the dough ball with plastic and let it rest for about an hour. Room temperature is just fine.
When resting time is done, divide the dough in pieces and put it through a pasta machine until it’s about 1/16″ thick, about a setting 5. If you’re rolling by hand, you should start to see the grain of the wood on your rolling board through the dough sheet. Cut the dough into squares about 3 inches across, lightly flour them, and lay them out on sheet pans to rest again for an hour or more (you can store them in the fridge at this point if you wish, covered, for up to a day).
When ready to shape and cook, bring a pot of salted water to a low boil on the stove. To shape, place a teaspoon of jam in the center of the dough square, paint the edges of the square with egg wash, and fold the square corner-to-corner into a triangle. Crimp the edges with your fingertips or a fork.
Drop the dumplings gently into the boiling water in small batches, boiling them for about 4 minutes until they start to float. Remove them with a spider or a slotted spoon and lay them out on towels. Here again you can hold them for up to about four hours covered with a towel, though you’ll want to briefly reboil them so they’re warm when you serve them.
When ready to serve, heat a large skit over medium heat. Melt the butter in the skillet and add the bread crumbs. Give the bread crumbs and occasional stir until they brown lightly. At that point add the dumplings. Toss the dumplings lightly to coat them, then remove them to individual serving plates, topping them with any bread crumbs still left in the pan. Sprinkle with sugar and eat!