1 kg. or 2 pounds of flour
1.1/2 Tbs. salt
1 cup of cold water
Place the flour in a mixing bowl.
Make a hole in the middle, add the eggs, salt and the water into.
Make a very hard even dough using your hands.
Grate the dough through in the largest hole on the grater.
Sprinkle the already grated noodles with flour, and dipp the dough often into flour during the grating time, so the noodles will not stick together.
Spread thin layer grated noodles on a tablecloth so that all the pieces are exposed to the air.
Let the noodles dry, this will take 3 to 4 days.
1.1/2 cup dried grated noodles
7 Tbs. of oil.
1/2 tsp. salt
1/2 tsp. of grated black pepper
2 cups of water
Heat the oil in a medium size pan, add the dry grated noodles
with constant stiring fry the noodles till turns medium brown.
Add the water, salt and the black pepper into.
Cover it, and cook it in low heat for 25 minutes.
If the water is gone but the tarhonya is still hard, add more water into.
All the water should be absorbed when the Tarhonya is cooked.