Nokedli (also known as Hungarian egg noodles, pasta or dumplings) are a Hungarian essential. Paprika Chicken without Nokedli? Unthinkable!
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⭐ Star Points to Love
- Easiest pasta to make. No special equipment necessary. Although a Hungarian grater (Nokedli Szaggato) will help speed the making of this pasta, Nokedli may be easily shaped using just a couple of spoons.
- Just 3 key ingredients. Flour, egg and water. If you want to add a little spice, paprika may be added but it is not essential.
- Authentic Hungarian recipe. Make Nokedli as eaten in Hungary.
🧂 Ingredients
- flour
- egg
- water
- salt
- paprika spice (optional)
See the Recipe Card below for quantities.
🍽 Equipment
- saucepan
- mixing bowl
- mixing spoon
- jug
- Nokedli Szaggató (this is a form of "grater" used in Hungary to make these egg noodles - if you are not able to get this, 2 teaspoons may be used instead)
🔪 How to make Hungarian Egg Noodles
Step 1. Half fill a saucepan with water and bring to the boil. While the water is heating start Step 2.
Step 2. Put the flour and salt into a mixing bowl. If using paprika spice, add this as well. Make a well in the centre of the flour and break the egg into the well. Start mixing the egg into the flour.
Step 3. Gradually add the water to the egg and flour mixture. Stir in with a spoon.
Step 4. Keep stirring the mixture with a spoon until it is a smooth consistency with no lumps.
Step 5. Half fill a saucepan with water and bring to the boil. Using a Nokedli Szaggató (traditional Hungarian grater for making these noodles) placed across the saucepan, put some dough into the grater and push it through using a spoon. Push enough dough through the grater so that you have not more than one layer of Nokedli. If you do not have a grater, use a teaspoon to make the Nokedli as described in Step 5 - Alternative Method.
Step 5 - Alternative Method Without a Nokedli Szaggató. Instead of using a Nokedli Szaggató, Hungarian egg noodles may also be made using two teaspoons. Take a spoonful of the Nokedli dough. Hold the spoon over the boiling water and with the other teaspoon, break of small pieces of the dough letting them fall into the water. Make just enough Nokedli so that you have one layer in the boiling water. This method is, of course, slower than the "grater" method.
Step 6. When the noodles rise to the top of the water they are cooked. Remove the cooked Nokedli from the boiling water and place in your serving dish. Repeat steps 5 and 6 until all of the dough has been cooked.
💭 More Ideas
Our family loves to eat Nokedli with Hungarian Paprika Chicken. This is the classic Hungarian way of serving Paprika Chicken, and very delicious too!
👨🏻🍳 Top tip
- Do not cook too many Nokedli at a time. Cook in batches and try to have no more than just one layer cooking in the boiling water at any time.
📋 Recipe Card
Nokedli (Hungarian Egg Noodles or Pasta)
Ingredients
- 400 g plain flour
- 1 egg
- 350 ml water
- salt
- paprika spice (optional)
Instructions
- Half fill a saucepan with water and bring to the boil. While the water is heating start Step 2.
- Put the flour and salt into a mixing bowl. If using paprika spice, add this as well. Make a well in the centre of the flour and break the egg into the well. Start mixing the egg into the flour.
- Gradually add the water to the egg and flour mixture. Stir in with a spoon.
- Keep stirring the mixture with a spoon until it is a smooth consistency with no lumps.
- Cooking Method with a Nokedli Szaggató. Half fill a saucepan with water and bring to the boil. Using a Nokedli Szaggató (traditional Hungarian grater for making these noodles) placed across the saucepan, put some dough into the grater and push it through using a spoon. Push enough dough through the grater so that you have not more than one layer of Nokedli. If you do not have a grater, use a teaspoon to make the Nokedli as described in the Alternative Method.
- Alternative Method Without a Nokedli Szaggató. Instead of using a Nokedli Szaggató, Hungarian egg noodles may also be made using two teaspoons. Take a spoonful of the Nokedli dough. Hold the spoon over the boiling water and with the other teaspoon, break of small pieces of the dough letting them fall into the water. Make just enough Nokedli so that you have one layer in the boiling water. This method is, of course, slower than the "grater" method.
- When the noodles rise to the top of the water they are cooked. Remove the cooked Nokedli from the boiling water and place in your serving dish. Repeat steps 5 and 6 until all of the dough has been cooked.
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