Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.
Nokedli are so versatile, for stews, sides, salads, desserts or just plain with salt and butter. Plain is how my grandkids eat them, right after they’re made. They can’t wait for the sauces or the paprikash. I make double the amount needed if they’re around.
I will be posting pictures and recipes featuring Nokedli on this page. Enjoy!
Check back often for the many ways to use nokedli in easy, simple and delicious meals.