Hungarian Egg Noodle Dumplings – Nokedli (Spaetzle)

(Last Updated On: July 26, 2021)

Nokedli are fluffy Hungarian egg noodle dumplings that are commonly used when making one of the country’s favorite dishes, Chicken Paprikash.

chicken paprikash nokedli noodles
Classic Chicken Paprikash with Nokedli Noodles

The dumplings are also often used in German Cuisine where they are known as spaetzle or “spätzle.” The primitive shape of these homemade Hungarian dumplings give an idea of how long they have been around (with origins dating back into the 17th century).

Don’t forget to pin or bookmark this post for later!Nokedli Spaetzle Recipe

The fact that nokedli are still commonly made now gives an indication of how good they taste! My favorite way to make them is to toast them in a little butter and then toss them with fresh herbs. They can be used as a base for any dish where egg noodles would commonly be used (such as in soups or slow cooked meats in gravy) or eaten plain as a side dish. 

No special equipment is needed to make Nokedli. The dough can be passed through slotted spoon, colander or even drizzled on the ends of your fingers. But for those who are looking for the simplest option, you can purchase a spaetzle maker, which makes very quick and easy work of forming the dumplings.

Here are some related articles about Eastern European Recipes and Travel in Budapest that may help inspire or plan a visit!

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Hungarian Egg Noodle Dumplings - Nokedli

Hungarian Nokedli Egg Noodles

Hungarian Egg Noodles, Nokedli, or Spaetzle Recipe. Easy homemade noodles that can be substituted anywhere egg noodles would be used. Perfect for use when making Hungarian Chicken Paprikash!


  • 2 Cups Flour, All-Purpose
  • 2 Whole Eggs, Beaten
  • 1/2 Tsp Salt
  • 3/4 Cup Water, Warm
  • 1 Tbs Butter, Melted


  1. Combine the flour and salt in a large bowl and then form a small well in the center.
  2. Add the beaten eggs and a little bit of water into the center of the well.
  3. Working outward, begin to blend the eggs, water and flour together. 
  4. Continue adding the water in small amounts. The dough that is formed should be thin enough that it will be able to pass through the small holes of a colander (thicker than a cake batter). The entire 3/4 cup of water may not be needed
  5. Allow the dough to rest while bringing a large pot of salted water to a boil.
  6. Working in small batches, press the batter through a pasta strainer or cheese grater with large holes (for more ease, use a spaetzle maker) into the boiling water. making nokedli
  7. Allow the nokedli dumplings to boil until they begin to float to the top (about 2 -3 minutes).
  8. Remove the cooked nokedli with a slotted spoon and repeat until all of the dough has been cooked.
  9. Lightly season with salt and pepper and coat with melted butter. Serve warm. For extra flavor, the nokedli can also be toasted in a saute pan with butter and tossed with fresh herbs.

Nutrition Information



Serving Size


Amount Per Serving Calories 192Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 235mgCarbohydrates 32gFiber 1gSugar 0gProtein 6g

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22 thoughts on “Hungarian Egg Noodle Dumplings – Nokedli (Spaetzle)”

  1. My grandmother was Slovak, and she called this Halushki. She held the bowl with her left arm above the boiling salted water, and using a fork, quickly cut small pieces from the bowl into the boiling water. I remember watching her do this when I was a small child, over 60 years ago. Thanks for the memory!

    • My Grandmother was Slovak as well and called it Halushki. She put grated potato’s in the mix. She did the same thing your Grandmother did using the fork. It was so good!

  2. My father (Hungarian) would also use the bowl and fork method to make nokedli. I loved these as a child and have tried many recipes, but yours was the only one that had them come out perfectly! Thank you.

  3. I remember my grand mother making dumplings as a child,and I still follow her example of cooking great Hungarian dishes. 65 YEARS AGO. Time flies!

  4. My husband wants chicken pot pie tonight with some of the crust inside so I think this recipe will work perfectly my German family makes stirum kinda the same way thank you for your post

  5. My Croatian aunt called these poena noodles. No bowl required, just mix it on the counter. And then roll back and forth small amounts with your fingers into “Snakes”. Boils while chicken with broth, and boil the poena noodle in the chicken broth until they float. Chicken and quick homemade noodles. Delicious!

  6. When I was growing up in the 50’s my father who is Hungarian and my mother who was Ukrainian made noodles on a wooden board using a small dowel to roll. I am not sure if the spelling but they called them “chiga-biga”. Has anyone heard of it or is it the same as spatzel?

    • I am Hungarian an my mother use to make “csiga” noodles for soup. My father made her the tool she used, it was made out of a small piece of wood about 3″x5″ with vertical grooves. She used a dowel with a small piece of raw noodle about half inch square and pressed and rolled it. These noodles were usually made for chicken soup and for weddings. I wish I would have kept her ciga noodle maker.

    • Csiga is a noodle that looks like a seashell. Each are individually made on a small wooden board with very narrow cuts in the board to give it that seashell look. It would not be the same as spätzle. The dough she would cut into squares and keep them covered so they would stay moist enough to roll on the board. After making them, she spread them on a towel until they were dried and then put them in a bag until ready to be used.

  7. These bring back so many memories of visiting my fathers family In Budapest when I was growing up. I loved these as well as stuffed cabbage, chicken paprikash egg and potato bake and all the other wonderful food we would eat. My dad often made these at home. My dad is 85 now and all his family have long passed and I haven’t been back to Hungary in a long time. I think I need to go back and visit my roots.❤️

  8. When we had left over Nokedli as a child, my mom use to put it into a frying pan with beaten eggs and lightly fry it up until the eggs coated and cooked onto the noodles. It was very tasty with a light salad. Thanks for the noodle recipe. I was looking to recreate one of my moms recipes which is using Nokedli with Chicken Paprikash (Absolutely delicious).

  9. My grandmother, mother and I put the dough on a small cutting board rest it on the pan of boiling water and cut pieces into the boiling water. Making it right now Yum

    • My Grandmother was Hungarian and she made it exactly like this. She held a wooden cutting board over a pit of boiling water. She cut little pieces off of it with a butter knife. And today, at the age of 51, I make her Nokedli recipe the same way! Everybody loves them. They taste best in her Hungarian chicken paprikash recipe. I think of her and of how much I love her every, single time.

  10. I’ve grown up with spaetzle and make it now for my family. Try frying the spaetzle leftovers in a bit of butter and plenty of cheese. This is another delicious way to have spaetzle as a side dish.


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