Recipe by: Klara Vandenabeele
Source: Family recipe
Serve as a side dish to goulash
- 1.5kg flour
- 3 eggs
- Approximately 500ml water
- Boil a large pot of salted water
- Mix the flour, eggs and and add water gradually until the dough is stretchy and holding well together (it will be quite runny by comparison to normal pasta dough – see picture above). Push the dough through a large cheese grater (or use a spaetzle maker as pictured) so the dough drops fall directly into the boiling water.
- When the drops float back to the surface cook for one minute more, then remove from the water.
Download PDF here: Hungarian Nokedli (Dumplings) Klara Vandenabeele