Instructions: Stir together flour, salt, nutmeg, eggs and water or stock until well mixed.

Bring large pot of salted water to boil. To make sure dough is right consistency, cut off a small shred and cook (see below) before proceeding. It should be light, not chewy. If it seems too dense, add a little more liquid to the dough.

Place about half the dough on a damp cutting board or plate; cut it into strips with a wet knife, then cut strips into shreds or small pieces.

Tip the dough shreds into the boiling water in batches. The galuska are cooked when they rise to the surface. Skim them off with a slotted spoon, rinse in cold water and drain well. Set aside until all the galuska are cooked.

Reheat by tossing briefly in hot melted butter. Serve sprinkled with chopped fresh parsley. Serve with Chicken Paprikas or dish of your choice.

The secret is in the quality of the paprika, make sure it is fresh and highly aromatic. Serve with Galuska (Hungarian noodle dumplings) or egg noodles, if you wish.

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