Hungarian Pinched Noodles are most commonly known as Nokedli (similar to German spaetzle). They’re soft, rustic dumplings served with stews, paprika dishes, or fried with butter and breadcrumbs.
Here’s a traditional, easy version:
🥚 Hungarian Pinched Noodles (Nokedli) Recipe
🧾 Ingredients (simple pantry version)
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water (plus a little more if needed)
- 1 tsp salt
Optional:
- 1 tbsp oil or melted butter (for softer texture)
👩🍳 Instructions
1) Make the batter
In a bowl, mix:
- flour + salt
- add eggs
- slowly add water
Stir until you get a thick, sticky batter (thicker than pancake batter, softer than dough).
👉 Tip: It should slowly drop off a spoon, not pour freely.
2) Boil water
Bring a large pot of salted water to a boil.
3) Shape the noodles (pinching method)
You have a few options:
- Use a spoon and “pinch” small bits into boiling water
- Or push batter through a colander/spaetzle maker
- Or use a grater with large holes
They will float when cooking.
4) Cook
- Boil for 2–4 minutes
- Once they float, cook another minute
5) Drain
Remove with a slotted spoon or strain.
🍳 Serving ideas
Classic Hungarian style:
- Toss with butter or oil
- Serve with paprika chicken (Chicken paprikash) or beef stew
Other options:
- Fried with onions and eggs
- With sour cream and herbs
- With breadcrumbs toasted in butter
🧠 Key tips
- Don’t overmix the batter (keeps them tender)
- Work quickly once batter is ready
- Slightly uneven shapes are normal—authentic, even
If you want, I can also show you:
- egg-free version
- restaurant-style ultra-soft version
- or how to make them like in Hungary step-by-step video style instructions
