Romani Spaghetti with Eggs (Romane špageti kukenca)

A beloved everyday dish of Slovenian Prekmurje Roma — simple homemade noodles, quickly cooked and tossed with eggs. Affordable, filling, and comforting, it was eaten very often.

Skill level

Portion

4

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Meal

Ingredients

  • 300 g plain flour
  • 200 ml water
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Salt, to taste

Procedure

60 min

  1. In a bowl, combine flour, water, and salt. Knead until the dough is smooth and no longer sticks to the bowl (the dough should not be too soft).
  2. Let the dough rest for at least 20 minutes.
  3. Roll the dough into thick ropes, then tear off thin, long strips by hand.
  4. Bring salted water to a boil. Cook the strips until they float to the surface. Drain and rinse with cold water.
  5. Heat oil in a pan, add the cooked noodles, and toss them briefly.
  6. Beat the eggs and pour them over the hot noodles, stirring until the eggs set.
  7. Serve immediately, hot.