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Hungarian Egg Noodle Dumplings – Nokedli (Spaetzle)

Hungarian Egg Noodle Dumplings – Nokedli (Spaetzle)
(Last Updated On: September 12, 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.

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!


Yield: 6 Servings

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!

Prep Time 15 minutes
Cook Time 3 minutes
Additional Time 10 minutes
Total Time 28 minutes

Ingredients

  • 2 Cups (272 g) Flour, All-Purpose
  • 2 Whole Eggs, Beaten
  • 1/2 Tsp (3 g) Salt
  • 3/4 Cup (177 ml) Water, Warm
  • 1 Tbs (15 g) Butter, Melted

Instructions

  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 (177 ml) 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

Yield

6

Serving Size

1

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

Amanda Ganden

Saturday 7th of November 2020

Hello, how would you store this if you made a big batch? How would you freeze?? TIA Amanda

Remy Sage

Monday 25th of January 2021

I've made batches in advance and frozen them. Worked very well.

Sean

Sunday 8th of November 2020

We've never frozen it, so I'm not sure how it would turn out. We typically eat it as soon as it's done, and have never had enough left over to worry about it.

Renate

Wednesday 29th of April 2020

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.

Jen

Thursday 30th of April 2020

Sounds delicious - I'm going to try that!

Vilma

Wednesday 25th of March 2020

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

Donna

Monday 2nd of November 2020

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.

Peter Vagasi

Friday 20th of December 2019

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).

Guccibaby46

Tuesday 26th of November 2019

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.❤️

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