🍴 Instructions
1. Make the Dough
- In a bowl, whisk eggs, water (or milk), and salt.
- Add flour and mix until a thick, sticky batter forms.
- Batter should be soft — NOT like bread dough.
- Add a splash more water if too stiff.
2. Cook the Nokedli
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker, grater, or colander with large holes, press batter directly into boiling water.
- Cook until noodles float — about 2–3 minutes.
- Scoop out with a slotted spoon into a colander.
3. Finish
- Toss with a little butter or oil to prevent sticking.
- Serve warm.
✨ Texture & Flavor
- Soft, slightly chewy
- Neutral flavor that soaks up sauces beautifully
💡 Tips for Perfect Nokedli
- Batter should be loose — almost pourable
- Don’t overcook — they get tough
- Cook in batches so they don’t clump
- Butter at the end keeps them soft
🍽️ What to Serve With
Traditionally served with:
- Chicken paprikash
- Beef goulash
- Lecso
- Creamy mushroom sauce
Modern delicious ideas:
- Cheese + bacon
- Garlic butter + herbs
- Paprika butter
🧾 Variations
- Replace water with milk for richer noodles
- Add 1 tbsp sour cream to batter
- Add black pepper or paprika
🧊 Storage
- Fridge: 2 days
- Freezer: 1 month
- Reheat in butter or sauce
💬 Engage Your Readers
“Do you prefer nokedli with goulash, paprikash, or just with butter and herbs?”
If you’d like, I can also share:
✔ Chicken Paprikash recipe to pair with it
✔ A creamy mushroom sauce
✔ Gluten-free version
Just tell me, Ashley! 🇭🇺✨
Related Posts:
Pages: 1 2