Here's an easy Nokedli recipe, the traditional Hungarian dumplings. This Hungarian fresh pasta can be ready in about 15 minutes.
This Nokedli recipe is made of simple ingredients that you may already have in your pantry. These homemade European noodles taste much fresher and tastier than store-bought pasta. It's a recipe you'll cherish and come back to often!
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What is Nokedli?
Nokedli is a traditional Hungarian dumpling. This fresh pasta is made with eggs and flour as the main ingredients, similar to egg noodles and related to the German Spätzle, and the Swiss Chnöpfli or Knöpfli.
What to Serve with Nokedli?
You can serve Nokedli with Hungarian chicken paprikash, Goulash, or on their own with butter.
This free-form egg noodle absorbs sauce very well. Therefore, they are also great on any non-Hungarian sauce or stew, such as Bolognese, Carbonara, Stroganoff, Meatballs, Coq Au Vin, and much more!
How to Shape Nokedli
Unlike the other type of pasta, Nokedli doesn't need to be rolled out or formed into a specific shape with a pasta machine. Instead, the batter is formed into pasta by dropping the wet dough through a noodle grater (also known as a Spätzle maker) and into boiling water. That's why you see random shapes in Nokedli.
You can purchase a Spätzle maker for under $15 at Amazon.com. Alternatively, you can always use any metal kitchen tool with holes in it. I'll be listing the options below.
How to Shape Nokedli without a Noodle Grater
Nokedli can easily be shaped into free-form egg noodles without a noodle grater. Here are some options you can choose to make these Hungarian dumplings.
1. A Teaspoon
You can use the back of the teaspoon to drop a small amount of dough into boiling water. This is probably the cheapest alternative to make Nokedli but it's also the slowest.
So, if you are in a hurry and will be making Nokedli often, you may want to consider investing in a noodle grater or use the other alternatives below.
2. A colander
I am sure most of you own a colander at home. To make Nokedli with a colander, you need one with large holes.
This tool alternative may be faster than using a teaspoon. The only downside is that you need someone else to hold the colander as you scrape the dough into the boiling water.
3. A potato ricer
It usually comes with interchangeable disks. It also has a pretty large capacity that will make it faster to make dumplings.
4. A cheese grater
If this is the option you choose make sure it is a cheese grater with medium-sized holes. In order to press the batter through the cheese grater, you'll also need a spatula.
The Ingredients for Hungarian Dumplings
To make Hungarian dumplings, you'll need all-purpose flour, egg, water, salt, and milk.
How to Make Nokedli Recept
The preparation and cooking process of Nodkeli is quick and is not complicated.
1. Prepare the Dough
The Nodkeli dough has a wet consistency of thick pancake batter with a few lumps.
- Beat the eggs and add water, milk, and salt.
- Stir in the flour and mix to combine.
2. Let the Dough Rest
- Now, let the dough rest at room temperature for 10-30 minutes.
3. Cook the Dough
The dough will be cooked in 3 batches.
- Bring 6 cups of water to a boil in a saucepan over high heat.
- Season the water with 2 teaspoons of salt.
- Position the spaetzle maker over a pot of bubbling water.
- Fill the batter box with about ⅓ of the dough.
- Slide the batter box back and forth to shape and drop the Nodkeli into the water.
- Once the Nodkeli float to the top, cook them for an additional 30 seconds to ensure they're cooked through. Transfer the cooked noodles to a bowl.
- Repeat this process with the remaining dough.
FAQ and Cooking Tips for Hungarian Dumplings
If you are using a spaetzle maker, it's recommended to use a saucepan with a diameter of 30 cm.
You can put a little bit of neutral oil (do not use olive oil) or put them back into the hot boiling water for 3-5 seconds before serving.
You can put the Nokedli in a bowl and cover with a lid, or put them back into the hot water to then reheat for 5 seconds or until warm before serving.
Put the leftover Nokedli in an airtight container. Properly stored, it can last up to 4 days in the fridge or up to 3 months in the freezer.
Place your leftover noodles in a large strainer or colander and dip them into the boiling water for 30 seconds. Alternatively, you can put the Nodkeli in a microwave-safe bowl, splash it with a small amount of water, and microwave for one minute or until warm.
Check Out More Delicious Pasta Recipes
- Bratwurst Pasta
- Canned Tuna Pasta
- White Sauce Pasta
- Mushrooms Broccoli Pasta
- Anchovy Pasta with Capers
- Easy Canned Clam Pasta
- Easy Squid Pasta with Marinara Sauce
- Cajun Alfredo Pasta
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and give this recipe a rating.
📖 Recipe
Nokedli Hungarian Dumplings Recipe
Equipment
- a noodle grater (Spätzle maker)
- a saucepan
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ½ cup water
- ¼ cup milk
Instructions
- In a large bowl, whisk the eggs, water, milk, and salt. Stir in the flour and mix to combine. Let it rest for 10 minutes.
- Bring 6 cups of water to a boil in a saucepan over high heat. Add 2 teaspoons of salt.
- Work in 3 batches, drop the dough through a noodle grater and into boiling water. Once the Nodkeli float to the top, cook them for an additional 30 seconds to ensure they're cooked through. Rinse with cold water.
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