Posted by / Wednesday, December 18, 2013

Hungarian Nokedli or Spatzel

Growing up in a partially Hungarian family you are bound to learn how to make nokedli, or you might call it by its better known neighboring cousin in Germany, spatzel. Basically, the two have a very similar process to make and ingredients and typically served as a one dish meal with chicken paprikash, pork paprikash, veal paprikash or in soups. Of course, simply prepared with a little butter, salt, and pepper can make for a satisfying side for most meals.

The only difference in how I made these nokedli vers us my grandmother was the fact that she would painstakingly stand over the boiling water and pinch the dough with 2 spoons, allowing them to directly fall into the water one after the other and cook. Her large hands holding two spoons could masterfully and quickly pinch in equal sized pieced batches, which would allow for even cooking time. I on the other hand have not mastered the process or timing so I broke out my nokedli or spatzel maker to get the job done.

  • 2 cups of all purpose flour
  • 1t salt (more for salting water)
  • 4 eggs
  • 3/4 cup of water

Bring a pot of salted water to a boil while you prepare the dough. Add the salt to the flour and mix. Add the eggs and mix, breaking up the yellows. Slowly stir in the water using up to 3/4 of a cup. The dough should take on a wet gummy consistency when ready. Allow the dough to settle while the pot of water comes to a boil.

Place the nokedli tool over the pot of boiling water. Load the vessel with some of the dough.

Sliding the vessel slowly back and forth will drop little even pieces of the wet dough into the water through the holes. The dough will fall into the water, sink to the bottom and slowly rise to the top when done.

When the nokedli rises to the top, allow to sit for a minute, stirring slowly then remove with a slotted spoon and place into a bowl. Continue cooking in batches until dough is used up. Between batches drizzle with a touch of vegetable oil and stir. This will help keep the noodles from sticking together.

As mentioned, pork paprikash is a perfect dish to serve over nokedli. Feel free to check out my simple delicious recipe on Aftertaste by Lot18 here.

E.A.T. local E.A.T well

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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