Thursday, March 28, 2019

Hungary - Nokedli

This is the recipe for the Nokedli egg noodles we made to serve with the Chicken Paprikash last week. We love eggs so were interested to use them to make something a bit different.


  • 3 teaspoons salt
  • 1 tablespoon vegetable oil
  • 2 cups flour
  • 1 teaspoon salt
  • 4 eggs  

Put a large pan of water on to boil. Add 2 teaspoons of the salt and the oil to the water. While it's heating up you can make the noodle dough. Whisk together the eggs, flour and remaining salt.

It's a weird sticky dough but that's how it's meant to be. You're supposed to push the dough through the holes in a colander to make tiny egg noodles. We tried that but it wasn't working and made a terrible mess, haha. So we used teaspoons to scoop up tiny bits of the dough and drop it in the boiling water.

The tiny scoops of dough got increasingly bigger as we lost patience with it. Cook the noodles for a minute or two in the water until they float up. Then use a slotted spoon to take them out of the pan.

We had our Nokedli with the Chicken Paprikash.

The noodles looked a little unusual but they tasted great with the Paprikash. Mixed in with the sauce you couldn't really tell if you were eating chicken or egg noodles. They were firm to the bite but also soft. Not much of a taste on their own but pasta and rice are quite the same. I'm not sure we'd make them again as it's a bit messy and time consuming but we were both glad to have tried them.

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