Hungarian spaetzle recipe
Homemade flavors made simple
I typed “nokedli” into Google and was surprised to see how many different recipes exist, each using slightly different ratios. I have no doubt that they all work. When I make nokedli, I combine the ratios I learned in culinary school with those my mom taught me. Here’s my own recipe.
Which flour should you use?
For this recipe, I used plain white flour instead of whole wheat. Later, I’ll share versions made with oat flour and whole wheat flour, but for now, I want to show the traditional recipe.
Hungarian spaetzle recipe ingredients (serves 4–6)
- 500 g wheat flour
- 3 eggs (I used large)
- 400 ml water
- 15 g salt (you can even double it if you prefer a saltier taste)
How to make Hungarian spaetzle?
Don’t mess this up!
It’s very important to bring a large pot of salted water to a boil before you start mixing the dough. If you let the dough sit, your dumplings will turn out hard and chewy.
The reason is that the gluten in the flour binds, swells, and becomes elastic. This makes the dough much harder to shape. So don’t let it sit—this way, cutting the nokedli will be easy, and the finished dumplings will be soft and tender.
Mixing the Dough
Once the water is boiling, it’s time to prepare the dough. Measure the flour into a bowl, add the salt and eggs. Pour in the water and mix thoroughly with quick movements. The dough is now ready to go straight into the dumpling maker.
Shaping the Hungarian spaetzle
Drop the prepared dough into the boiling water. You’ll be working in several batches, so move quickly. Keep the water boiling as you go. Stir the dumplings you’ve added to prevent them from sticking together. There’s no need to remove them immediately – wait until all the dough has been added.
At the end
Once all the pasta is in, boil for a few seconds, then drain and rinse with cold water.
Once you have drained the liquid well, you can mix it with butter to make it even tastier. However, if you are on a diet, skip this step, as it adds extra calories.
Perfect Pairings for Hungarian spaetzle
Hungarian spaetzle goes well with any stew. Traditionally, I recommend it with chicken stew – you can find the recipe in the Lifestyle Transformation Package.
Hungarian spaetzle is also a perfect side dish for Hungarian Mushroom Stew.
I think it’s also very tasty with creamy spinach ragout.
More ideas for Hungarian spaetzle recipes:
- You can also add it to vegetable stew (we call it: “Lecsó”)
- You can make egg noodles out of it.
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