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Nokedli (also known as Tojásos nokedli) are fluffy Hungarian egg noodle dumplings that are commonly used when making one of the country’s favorite dishes, Chicken Paprikash.
Our nokedli recipe uses simple ingredients such as all-purpose flour, salt, eggs, and water to produce this traditional Hungarian dish.
Classic Chicken Paprikash with Nokedli Noodles
The dumplings are also often used in German Cuisine where they are known as “spaetzle“ or “spätzle.”
The primitive shape of these homemade Hungarian dumplings gives an idea of how long they have been around (with origins dating back to the 17th century).
A Brief History of Nokedli
The humble free-form egg noodle originated in Central European cuisine. The exact history of nokedli is a bit challenging to trace, as similar variations of this noodle dish exist in various cultures.
The word “nokedli” itself is of Hungarian origin, and Hungary is often credited with popularizing this type of noodle. Hungarian cuisine has a rich tradition, and nokedli became a staple accompaniment to many dishes, especially in the 18th and 19th centuries.
Throughout the years, nokedli has spread to neighboring countries and beyond, adapting to local culinary traditions and preferences.
Today, Hungarian nokedli and its variations are enjoyed in different forms across the world, and its rich history reflects the cultural exchange and culinary evolution in Central Europe.
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How to Make Nokedli
No special equipment is needed to make Nokedli. The wet dough can be passed through a slotted spoon, a colander with medium-sized holes, or even drizzled on the ends of your fingers.
Those who are looking for the simplest option can purchase a spaetzle maker, which makes very quick and easy work of forming the dumplings.
A German spaetzle maker, also known as a spaetzle press or spaetzle grater, is a kitchen tool specifically designed for easily making spaetzle and nokedli noodles. It typically consists of a flat or box-like grater with a sliding basket or hopper.
To use this dumpling maker, add a portion of the dough onto the grater or into the hopper of the tool. Holding it above the large pot of water, move the sliding hopper back and forth along the grater.
This action causes a small amount of dough to drop through the holes in the grater and into the boiling water. Using the nokedli maker isn’t necessary, but it does simplify the process.
Serving Suggestions for Nokedli
The fact that nokedli are still commonly made now gives an indication of how good they taste!
Beyond serving Nokedli along with Chicken Paprikash or other Hungarian recipes, such as Goulash, there are many ways to enjoy these delicious dumplings.
My favorite way to make them is to toast the dumplings in butter or olive oil and garlic and then toss them with fresh herbs.
They are also delicious covered in cheese sauce, beef stew, or Stroganoff with sour cream, or with a creamy chicken and mushroom sauce. They are also a great addition to chicken soup recipes.
Generally, the tasty little dumplings can be used as a base for any dish where egg noodles would commonly be used.
Here are some related articles about Eastern European Recipes and Travel in Budapest that may help inspire or plan a visit!
Roasted Eggplant with Tomato and Feta Georgian Cucumber Tomato Onion Salad with Walnut Dressing Beef Borscht – Beetroot and Cabbage Soup
Getting A Taste For Budapest
Hungry in Hungary? Traditional Cooking in Budapest
Budapest Food – What to Eat in Budapest
Crawling Through Budapest
Yield: 6 Servings
Hungarian Egg Noodles, Nokedli, or Spaetzle Recipe. Easy homemade noodles that can be substituted anywhere egg noodles would be used. Perfect for use when making Hungarian Chicken Paprikash!
Prep Time15 minutes
Cook Time3 minutes
Additional Time10 minutes
Total Time28 minutes
Ingredients
- 2 Cups (272 g) Flour, All-Purpose
- 2 Whole Eggs, Beaten
- 1/2 Tsp (3 g) Salt
- 3/4 Cup (177 ml) Water Warm
- 1 Tbs (15 g) Butter, Melted
- Black Pepper (to taste)
Instructions
- Combine the flour and salt in a large bowl and then form a small well in the center.
- Add the beaten eggs and a little bit of cold water into the center of the well.
- Working outward, begin to blend the eggs, water, and flour together.
- Continue adding the water in small amounts. The dough that is formed should be thin enough that it will be able to pass through the small holes of a colander (thicker than a cake batter). The entire 3/4 cup (177 ml) of water may not be needed
- Let the dough rest while bringing a large pot of salted water to a boil.
- Working in small batches, press the batter through a pasta strainer or cheese grater with large holes (for more ease, use a spaetzle maker) into the boiling water.
- Allow the nokedli dumplings to boil until they begin to float to the top of the pot (about 2 -3 minutes), stirring them gently as needed with a wooden spoon.
- Remove the cooked nokedli with a slotted spoon and repeat until the dough has been cooked.
- Lightly season with salt and black pepper and coat with melted butter. Serve warm. For extra flavor, the nokedli can also be toasted in a saute pan with butter and tossed with fresh herbs.
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 192Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 235mgCarbohydrates 32gFiber 1gSugar 0gProtein 6g
