Instructions
1. Make the batter
- In a mixing bowl, beat eggs with water/milk and salt.
- Gradually stir in flour until a sticky, thick batter forms.
- Batter should be looser than bread dough but thicker than pancake batter.
- Let rest for 10–15 minutes.
2. Boil the noodles
- Bring a large pot of salted water to a boil.
- Using a nokedli maker (or a spaetzle press, colander with large holes, or flat cheese grater), press dough into the boiling water.
- Stir gently to prevent sticking.
- Cook until the noodles float to the surface (2–3 minutes).
3. Drain & serve
- Remove with a slotted spoon, drain well.
- Toss with melted butter to prevent sticking if not serving immediately.
Serving Ideas
- Classic: With Chicken Paprikash, let the sauce soak into the noodles.
- Garlic butter version: Toss with sautéed garlic in butter.
- Cheesy nokedli: Mix with grated cheese for a side dish.
💡 Tip: For lighter, fluffier nokedli, use sparkling water instead of still water.
If you want, I can also give you the one-bowl Hungarian grandmother’s version that makes extra-light nokedli without any measuring cups — just by using egg shells for the water measurement. Would you like that?
Leave a Reply