Celestýnské nudle – Czech soup noodles
A good Czech broth soup calls for Celestýnské noodles! Don't you know what that is? I'll tell you in today's article, plus add a simple Bohemian recipe.
- 1 egg at room temperature
- 2 Tbsp all-purpose flour
- 1 Tbsp oil sunflower oil or canola
- 1 pinch of salt
In a bowl, crack the egg, add flour, oil, and salt.
Beat with a fork to a smooth batter. Leave to rest for 5-10 minutes.
Heat a non-stick frying pan and pour and spread the batter on it.
Fry on both sides until golden brown.
Let the pancake cool. Then roll up and cut into thin rounds, about ¼ inch (0,5 cm) thick.
Add the Celestine noodles to the soup dish just before serving.
- You can whip the noodle batter in a blender. This will make the batter perfectly smooth, without lumps.
- Let the pancake cool down after frying. While still warm, it will not roll up; instead, it will break. Once cooled, the pancake will soften and will not break when rolled.
- KITCHEN EQUIPMENT: I fried the pancake on a non-stick pancake pan with a diameter of 8 inches (20 cm), without adding any fat. It is already added as oil to the batter.
- STORAGE: If you have any leftover noodles, store them in a covered container in a fridge for 4-5 days.