Hungarian Nockerl

Hungarian Gypsy's Note:

Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 3 cups flour
• 1 cup cold water
• 2 eggs
• ½ teaspoon salt
• butter

Directions:

1. Add the water, eggs and salt to the flour in a large bowl.
2. Mix well.
3. Cover the bowl with a terry cloth towel until you are ready to use.
4. Fill a large pot with water and add salt to taste.
5. Bring to boil.
6. Wet a wooden cutting board and put 1/3 of the dough on it.
7. Using a sharp knofe, flick 1 inch strips into the water.
8. Stir the pot occasionally and keep the water at a simmer.
9. Cook for 5-10 minutes after the last batch is added.
10. Drain and rinse with water.
11. Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
12. Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.

Reviews

[Chef #706392]

I agree with the Nokedli being Hungarian. As a southern German speaker, Nockerl is Austrian. Anyway, most of these dishes are shared by many ethnic groups in Europe. Whatever it's called, they are all yummy.

[Chef #589301]

Hungarians call it NOKEDLI and not nockerl. That is the Austrian name of it. So if this should be a Hungarian dish then pls change the name. I am Hungarian and live in Hungary though I never called it Spaetzle or Nockerl.

[Michelle Wells]

Wonderful recipe ! My paprikash never turned out better since I started using this nockerl recipe.