The pasta is mixed from flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod.
They are made on special grooved csiga boards made of wood or bamboo (sic.) You take a 3/4-inch square of dough and roll it from one corner to the other with a dowel about as thick as a pencil. This makes it both hollow inside and grooved outside.
Some people making them at home, though, don’t bother with the special shape anymore. They just leave the square as it is.
The noodles are meant to be snail-shaped, as “csiga” in Hungarian means “snail”, but you wouldn’t necessarily figure that out by looking at them.
The noodles are used in soups.
Called “csigateszta” in Hungarian.