Nockedli (Hungarian Noodles) is a traditional Hungarian recipe for a classic egg and flour noodle typically used in soups. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Hungarian Noodles (Nockedli).
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Ingredients:
1 egg
1/4 tsp salt
75g (about), plain flour
Method:
Whisk together the egg and salt in a bowl then add the flour a little at a time until you have a loos but slightly tacky consistency. In essence, perfect nockedli should be a dough that is slightly wet and shiny buy which still pulls away from the side of the bowl (a little like toffee).
To cook, take a spoonful of the dough and cut off 6mm pieces then add to the boiling stock (you may have to do this by flicking with a knife). Repeat the process until the entire surface of the soup pot is covered with the noodles.
You can also cook the noodles in lightly-salted water. Boil for 4 minutes then remove with a slotted spoon, mix with butter to separate and serve.
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