Galuska are irregular shaped noodles, just like the German and Austrian “spätzle”. They are made by making a wet, more or less fluid dough of flour, egg and water. The dough is cut in little lumps and bits and cooked in boiling water, and that’s the whole recipe. Galuska are eaten as a side dish with a goulash or a stew, or as a main dish with a thick sauce.
for 1 portion of galuska we need:
100 gr. (5½ oz.) flour
a pinch of salt
Bring a large pot of salted water to a boil.
Put the flour in a bowl and make a hole in it. Break the egg(s) over the hole and stir in the flour from the edges with a wooden spoon. When the mixture becomes dry, start adding water. Keep stirring until the mixture has turned into a wet, but coherent dough that sticks to your spoon. Put it on a slightly floured chopping board.
Cut with a knife little slices off the dough and let them drop into the boiling water. When the galuska submerge, they are done.
You can make it very easy on yourself if you can get hold of a gadget like this. With this “galsukaszaggató” (“noodle-slicer”), you will have the dough in no time as nice galuska swimming in the boiling water.