Prep 20 mins
Cook 10 mins
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.
- Add the water, eggs and salt to the flour in a large bowl.
- Mix well.
- Cover the bowl with a terry cloth towel until you are ready to use.
- Fill a large pot with water and add salt to taste.
- Bring to boil.
- Wet a wooden cutting board and put 1/3 of the dough on it.
- Using a sharp knofe, flick 1 inch strips into the water.
- Stir the pot occasionally and keep the water at a simmer.
- Cook for 5-10 minutes after the last batch is added.
- Drain and rinse with water.
- Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
- Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.
Inconsistent recipe -- try at a very big risk. One cup of water is way too much. This recipe uses way too much water and the cutting into water technique is for making spaetzle (which is pretty much similar to nockerl except the main difference being in how its formed). The recipe poster may be Hungarian American, but this recipe isn't Hungarian and doesn't work consistently.
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.
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.