Nokedli (Hungarian Egg Noodles or Pasta)
Nokedli (also known as Hungarian egg noodles, pasta or dumplings) are a Hungarian essential. Paprika Chicken without Nokedli? Unthinkable!
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.
Tried this recipe?Let us know how it was!