Gagoríks

At Gemer was soup traditionally served instead noodles, with gagoríky.

Gágoríky is a type of pasta that was prepared by hand in the past. The recipe for the dough was simple: one egg, approximately 10 dkg of semi-coarse flour and a pinch of salt were well mixed into a soft dough, which was left to rest for half an hour in the form of a loaf. Then the dough was rolled out thinly, cut into about a centimeter small rhombuses, and with the help of the sharp part of the spindle and the loom ridge (serving as a mat), each small piece was rolled into the correct shape, which in the end resembles a log. Their preparation was more laborious, so in some families they were eaten more during festive occasions, weddings, christenings, or at Christmas. Today, you can buy machine-made gagoriks in local shops, or taste them even in the middle of the week in local restaurants.

According to the dialect, they were called differently in each valley: gágorík, gágorčoky, brdovce, brdovčoky, brdálike, and in the south of Gemer čigy, which means snails in Hungarian. 

How gagoríky are made will show youthis video