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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
3 cups flour |
1 cup cold water |
2 eggs |
1/2 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.
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