Hungarian Egg Noodle Dumplings – Nokedli (Spaetzle)

(Last Updated On: July 28, 2019)

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

Since they are still commonly made now gives an indication of how good they taste! My favorite way to make them to toast them in a little extra 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 Egg Noodle Dumplings - Nokedli

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 ServingCalories 192 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 67mg Sodium 235mg Carbohydrates 32g Fiber 1g Sugar 0g Protein 6g

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6 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!

  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

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