Rivilchas or Tarhonya for Soup

Combine the sifted flour and salt in a medium mixing bowl, creating a well in the center of the flour mixture.

Crack the eggs into the well and beat them lightly with a fork, then gradually incorporate the flour from the sides into the eggs until a crumbly dough forms.

Knead the dough on a lightly floured surface for 2–3 minutes until it becomes slightly elastic and holds together; do not overwork it.

Break the dough into small pea-sized pieces by hand or crumble it against the side of a bowl, creating irregular granules.

Spread the dough pieces on a baking sheet or tray and allow them to dry for at least 1 hour at room temperature, stirring occasionally so they dry evenly.

Add the dried rivilchas to simmering broth or soup just before serving, and cook for 3–5 minutes until tender.