Serves 8
45 min
Nokedli (Hungarian Egg Noodles)
Recipe GLPR86ea5b8ea3d941
Nokedli are tender, delicate egg noodles from Hungarian cuisine. Made from a simple batter of eggs, water, and flour, they are pressed directly into boiling salted water to create small, pillowy dumplings. These versatile noodles can be served simply with melted butter and fresh herbs, or paired with hearty stews and paprikash dishes. They cook quickly and absorb flavors beautifully, making them the perfect accompaniment to rich, savory main courses.
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Ingredients
2 large eggs
3/4 cup tepid water
1/2 teaspoon salt
2 cups all-purpose flour (more or less as needed)
4 quarts salted water for boiling (plus more for initial pot)
Directions
Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat. Add salt to the water and maintain a steady boil throughout the cooking process.
In a large bowl, whisk together the 2 eggs, tepid water, and salt until well combined.
Gradually add the flour, 1/4 cup at a time, beating well after each addition. Add flour until the mixture reaches a soft, pliable, and slightly sticky dough consistency. You may not use all 2 cups of flour, or you may need slightly more—the key is achieving a batter that is soft and sticky, not a stiff dough.
Let the batter rest at room temperature for 10 minutes to allow the flour to fully hydrate.
Beat the batter again with a spoon or whisk until it is smooth and consistent.
Working with approximately one-third of the batter, push it through a spaetzle maker, cheese grater with large holes, or pasta strainer held over the boiling salted water. Push the batter through in small portions so that small dumplings drop into the water.
Allow the noodles to cook for about 3 minutes, or until they rise to the surface of the water and are tender all the way through.
Using a slotted spoon or small mesh strainer, carefully remove the cooked noodles and transfer them to a colander to drain.
Repeat steps 6 through 8 with the remaining two-thirds of the batter, working in two more batches.
Serve the nokedli warm. They can be tossed with melted butter and fresh parsley, lightly pan-fried until golden, or served alongside Hungarian stews, paprikash, and other hearty sauced dishes.
