Spaetzle (German), Egg Noodles, Dumplings, Nokedli (Hungarian)
Posted By: Delish491502
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Hungary / Germany
Local Name: Spaetzle (German), Egg Noodles, Dumplings, Nokedli (Hungarian)
Primary Ingredients: Flour, Eggs
Primary Spices: N/A
Prep Time: 5 minutes
Cook Time: 15 Minutes
Skill Level: 1
Categories: Pasta
Intro By Creator: This is probably the most versatile noodle on the planet!
Creator's Notes & Tips
This is a very fast home made noodle that can be served with any kind of stew. It can also be served as a main course by mixing in feta cheese, peas and bacon, or stir fried with eggs, or with bacon and sour cream, or with any kind of tomato sauce, sausage, etc. Think of this as your “noodle buddy”.
It’s also common to put into soups and stews like you’d use regular noodles.
This noodle is known by many names: Spaetzle (German), Egg Noodles, Dumplings, Nokedli (Hungarian)
These noodles are very filling. The recipe here will easily feed 4 with large portions.
This noodle can be refrigerated, but it doesn’t freeze well.
How To Make It Delishier
Ingredients
Fresh Egg Noodles
- 4 eggs
- 4 cups flour (sifted)
- 1 tsp salt (sea or Hymalian)
- 3-4 tbsp butter
- 2 cups water (appx.)
Instructions
- In a medium-large bowl, mix the flour and the salt with a whisk
- In a small bowl, whisk the eggs with a fork to break up the yolks. Don’t whisk to a froth.
- Add the eggs and water to the bowl and mix with a wooden spoon. About 2 minutes so it’s not clumpy and the dough is very sticky but not quite runny. If you need a bit more water – or flour, add it bit by bit.
- Let the dough rest for about 10 minutes.
- In a medium sized pot, melt the butter, then keep the pot on low. You’ll be adding the cooked spaetzle in batches.
- Fill a large pot 3/4 to the top with water and bring to a boil. You’ll be using EITHER a spaetzle maker, OR even a colander with larger holes. In the “old days” they used a 1/4″ thick hardwood plank and they drilled holes in it. You’ll either be resting the spaetzle maker on top of the pot or holding a colander above as you force the dough through the holes into the boiling water using a spatula.
- Have a colander or sieve and a bowl handy beside the element, since you’ll be scooping out the cooked spaetzle into it to drain and rinse in cold water before dumping it into the pot with melted butter.
- Once the water is boiling, place a large scoop of dough onto the spaetzle maker (or into the large colander) and force the dough through the holes into the hot water.
- In about 1-2 minutes they’ll be floating to the top. Scoop them out with a large slotted spoon into the sieve. Rinse off with cold water. This makes them instantly shrink a bit and firm up. Then dump it into the pot with the butter and stir.
- Repeat until done.
- Serve with any stew, or as a main course with peas, feta, bacon, or any way you’d use noodles.
Your notes go here…
What you still need to get before you start:
Got it all?
Recipe Notes Added By Anyone Who Has Made This
Images Added By Anyone Anyone Who Has Made This
Need Something? Buy Spices Online & Cooking Appliances
