Your cart is empty
Shop products

Shared by Jeremy Salamon

Nokedli (Fresh Pasta)

Yield: 4 - 6 servingsTime: 25min + 1h resting time

Nokedli (Fresh Pasta)

Yield: 4 - 6 servingsTime: 25min + 1h resting time

This recipe was shared by Alex Sternberg. Read more about his family in "Preserving a Grandmother’s Hungary" and try his recipes for palacsinta (Hungarian sweet crepes) and chicken paprikas.


  • 1 ½ cups (250g) semolina flour
  • 2 ½ tablespoons (25g) all purpose flour
  • ¼ teaspoon salt
  • 4 eggs
  • ⅓ cup + 1 ½ tablespoons (100 ml) water
  • 2 tablespoons unsalted butter
SidesDairyVegetarianEastern Europe


  • Step 1

    In a medium bowl, whisk the eggs and water together until combined.

  • Step 2

    In a separate bowl, combine the flour and salt, making sure there are no lumps.

  • Step 3

    Make a well in the center of the dry ingredients and pour in half of the egg mixture. Gently stir to mix, then slowly add the remaining egg and mix until just combined (be careful not to over mix). Let the dough rest for 1 hour.

  • Step 4

    To cook the nokedli, bring a large pot of salted water to a boil. If you don’t have a nokedli or spaetzle press, you can use a colander. Rub the press or colander with a little oil so the dough doesn’t stick. Rest your press over the water and press the batter through working in batches until all the dough has been used.

  • Step 5

    Using a slotted spoon, remove the nokedli from the water as soon as they begin to float.

  • Step 6

    Add your nokedli to a pan of melted butter and toss before serving.