How to make Nokedli ~ Hungarian Dumplings (Spätzle)

Nokedli or Hungarian Dumplings or Spätzle are homemade noodles or pasta. We add them to Soups and Paprikás. They are also delicious with  Lecsó (lecho)! 

Video to come! 

YOU WILL NEED

Large cooking pot, mixing bowl, large bowl for cold water bath of cooked noodles (or I use an ice-cream pail), whisk, grater or spaetzle maker, slotted spoon or small mesh strainer, colander

INGREDIENTS:

• 4 cups flour
• 1 tsp salt
• 1/2 cup oil
• 2 eggs
• 2 1/2 - 3 cups water

STEPS: 

1. In a large bowl, whisk together flour and salt and make a well in the center.
2. In a separate boil, mix oil, eggs, water.
3. Add liquids to dry ingredients. 
4. Mix together until a rough, very sticky dough forms.  If dough seems too dry, add 1 to 2 tablespoons additional water as necessary. Mix until just blended. Overworking the batter will make the dumplings rubbery.
5. Cover and let the mixture rest for at least 10 minutes, until bubbles begin to appear on the surface. Bring a large pot of salted water to a boil.
6. Bring a large saucepan of water to a boil. 
7. Fill ice-cream pail or large pot with cold water.
8. Working with about 1/2 cup dough at a time, press dough through a spaetzle maker or a large-holed colander into boiling water. 
9. Do 2-3 batches of dough and then let them cook for 5-7 minutes. The dumplings are ready when they rise to the top of the water.
10. Scoop out with small strainer or slotted spoon and transfer to cold water. Continue with remaining dough. 
11. Strain all nokedli. Store in sealed container in fridge. 
12. OR transfer to dish and toss with butter and season with salt. Serve.

Equipment and Nokedli Cooking

Add dough to Nokedli Maker that's been heating over the boiling water

Taking nice little strokes of the dough will make nice short Nokedli.