Csipetke

Combine all-purpose flour and salt in a small bowl, then crack the egg into the mixture and stir with a fork until a thick, crumbly dough forms.

Bring a pot of salted water to a boil over high heat, using enough water to generously cover the dough pieces.

Pinch off small, irregular pieces of dough (about the size of a lentil) using your thumb and forefinger and drop them directly into the boiling water.

Stir gently with a wooden spoon to prevent the csipetke from sticking together or to the bottom of the pot.

Cook until the csipetke pieces rise to the surface and float, then continue cooking for 1-2 minutes more until they are tender.

Drain the cooked csipetke in a colander, reserving a little cooking liquid if desired, and serve immediately as a side dish or in soup.