Nokedli is the Hungarian version of Spätzle, the Swabian noodle dish made from fresh eggs. It’s so simple to make and goes perfectly with any kind of paprikás or in soups. The key is to match the correct amount of flour with the eggs to make them light and fluffy. Keep reading for this super quick Hungarian Nokedli recipe!
It’s hardly the most complicated recipe in the world! The important part is that it’s fresh, so for best results make your nokedli once your soup or paprikás is in the final stages.
Weigh out the flour into a bowl and clear a little well in the centre for your eggs. There’s no real need to sift the flour or do anything fancy.
Crack the eggs into the centre and whisk them together with a little salt. The picture hasn’t even been altered, the eggs really are that orange here! Continuing mixing and gradually combine the flour until everything is smooth but the batter is still sticky as you can see in the photos.
The time consuming method to create the individual noodles is to spoon the mixture onto a wet cutting board. Then use a knife to scrape little drops into a pan of boiling water. There’s no need to be precise, just work quickly or the first ones in the pan will be cooked before you’re ready.
If you’re going to take it seriously though, you need a nokedli maker, like this one. It starts to feel like a DIY project, but all you have to do is pour the batter on top and use the scraper to push it through the little holes into the boiling water.
Let it boil for around 5 minutes or until the texture is al dente, like all good pasta should be. Then drain off the water and serve as soon as possible.
Use it wherever you would otherwise have potatoes, pasta, or any other kind of starch. If they turn out a little hard or chewy, try reducing the flour to make a thinner batter or cook for a little less time. Enjoy!
- 150 g Flour / Liszt
- 3 Eggs / Tojás
- Pinch Salt / Só
- Measure out the flour into a bowl and make a hole in the centre.
- Crack the eggs into the flour and whisk together with a pinch of salt.
- Gradually mix in the flour and mix until smooth but sticky.
- Boil a large pot of water. If you have a nokedli maker, spoon the mixture onto it and use the scraper to push it through into the boiling water.
- If you don't have one, transfer the mixture to a wet chopping board and use a knife to drag small drops into the water. Work in batches if necessary.
- After around 5 minutes they will float to the surface. While they are still al dente, drain and serve immediately.
- The amount of flour will vary depending on the size of the eggs. The consistency should be similar to treacle / thick honey.