Nokedli
Tender, pillowy egg noodles made by forcing dough through a colander into boiling water. A humble, comforting Hungarian staple that's pure comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 345
- Protein
- 10g
Ingredients
- 2 cups all-purpose flour
- 3 whole large eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley leaves, finely chopped
Instructions
- 1
Pour 2 cups of all-purpose flour into a medium mixing bowl and make a well in the center. Crack 3 large eggs directly into the well and add 0.5 cup of whole milk, 1 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Using a fork, gently beat the eggs and milk together, then slowly incorporate the flour from the sides into the wet ingredients, stirring until a thick, batter-like dough forms — it should be looser than pasta dough but thicker than pancake batter.
- 2
Let the dough rest at room temperature for 10 minutes — this allows the flour to fully hydrate and makes the dough easier to push through the colander.
- 3
Fill a large pot with at least 3 quarts of water and bring it to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the water — it should taste like the sea.
- 4
Position a colander with medium-sized holes (about 0.5 inches) over the pot of boiling water, holding it steady with one hand. Using a rubber spatula or the back of a spoon, push the dough through the holes in batches, scraping the bottom of the colander as you go. The dough will fall into the water and immediately form small, irregular noodles. Push all the dough through in 3-4 batches, stirring gently between batches so the nokedli doesn't stick together.
- 5
Once all the dough is in the water, stir gently but continuously with a wooden spoon. The nokedli will sink to the bottom, then float to the surface as they cook — this takes about 3-4 minutes total. They're done when they've all risen to the top and a test noodle is tender with no raw, doughy center.
- 6
Drain the cooked nokedli in a colander, reserving about 0.5 cup of the cooking water in case you need it. Transfer the hot nokedli to a large serving bowl or pot.
- 7
Cut 3 tablespoons of unsalted butter into small pieces and scatter it over the hot nokedli. Toss gently with two forks or a large spoon until the butter melts and coats everything evenly — if the nokedli seems too dry, add a splash of the reserved cooking water.
- 8
Taste a bite and season with additional salt and pepper if needed — Hungarian nokedli is traditionally quite simple, but well-seasoned. Top with 2 tablespoons of finely chopped fresh parsley and divide among serving bowls. Serve immediately as a side dish with your favorite Hungarian main course, or toss with caramelized onions and crispy bacon for a heartier meal.
Tools you’ll need
- medium mixing bowl
- fork
- large pot
- colander with medium holes
- rubber spatula
- wooden spoon
- large serving bowl
- two forks or large spoon
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