Pasta with sheep's cheese

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Method

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1. Knead the flour, eggs, water and a pinch of salt into a firm dough; do not roll out too thinly.
2. Pinch off small, even-sized pieces of dough by hand (csipetke).
3. Cook in plenty of boiling salted water for 3-4 minutes, until they rise to the surface. ⏱ Timer: 3 min
4. Drain, rinse with cold water, and toss well to let the water drain off.
5. Heat the butter in a pan, add the pasta, and warm it through over medium heat.
6. Add the sour cream and the crumbled sheep's cheese, gently toss together, until the cheese starts to melt softly.
7. Serve immediately, hot.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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