🇭🇺 Nokedli (Hungarian Egg Noodles)

🍴 Instructions

1. Make the Dough

1. In a bowl, whisk eggs, water (or milk), and salt.
2. Add flour and mix until a thick, sticky batter forms.
3. Batter should be soft — NOT like bread dough.
4. Add a splash more water if too stiff.

---

2. Cook the Nokedli

1. Bring a large pot of salted water to a boil.
2. Using a spaetzle maker, grater, or colander with large holes, press batter directly into boiling water.
3. Cook until noodles float — about 2–3 minutes.
4. Scoop out with a slotted spoon into a colander.

---

3. Finish

1. Toss with a little butter or oil to prevent sticking.
2. Serve warm.

---

✨ Texture & Flavor

• Soft, slightly chewy
• Neutral flavor that soaks up sauces beautifully

---

💡 Tips for Perfect Nokedli

• Batter should be loose — almost pourable
• Don’t overcook — they get tough
• Cook in batches so they don’t clump
• Butter at the end keeps them soft

---

🍽️ What to Serve With

Traditionally served with:

• Chicken paprikash
• Beef goulash
• Lecso
• Creamy mushroom sauce

Modern delicious ideas:

• Cheese + bacon
• Garlic butter + herbs
• Paprika butter

---

🧾 Variations

• Replace water with milk for richer noodles
• Add 1 tbsp sour cream to batter
• Add black pepper or paprika

---

🧊 Storage

• Fridge: 2 days
• Freezer: 1 month
• Reheat in butter or sauce

---

💬 Engage Your Readers

“Do you prefer nokedli with goulash, paprikash, or just with butter and herbs?”

---

If you’d like, I can also share:
✔ Chicken Paprikash recipe to pair with it
✔ A creamy mushroom sauce
✔ Gluten-free version

Just tell me, Ashley! 🇭🇺✨