Typically a group of Hungarian ladies work together to make large quantities of the noodles to be shared with each other or sold for a church fundraiser. The noodle dough is rolled thin and then cut into small squares. Each square is hand-rolled and shaped on a board to form the noodle.
It is a labor intensive process but the final product is superb. I've tried some commercially prepared products labelled as csiga, but they fell short of my expectations and didn't replicate the taste or texture of the handmade version.
Using a basic noodle dough recipe, turn out on a lightly floured board and knead until smooth, adding more flour if necessary. Shape into a flattened ball and divide into approximately 6 sections. 
Using one section at a time (cover remaining sections to prevent drying), feed through a pasta roller on the thickest setting sprinkling with additional flour to prevent sticking. Continue to roll while progressively reducing to the thinnest setting on the dial.
Cut the flattened dough lengthwise into strips, then again the other way to form (approximately) 1 inch squares. I use a ruler for a guide and a pizza cutter.Place the square on csiga board. Beginning at corner nearest you, use the stick to roll away from you with a slight pressure, wrapping the pasta around the stick as you work your way to the opposite corner. Set on cookie tray or floured cloth to dry. Repeat until all the dough is formed into csiga.
