HUNGARIAN NOCKERL
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.
Provided by Hungarian Gypsy
Categories Hungarian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the water, eggs and salt to the flour in a large bowl.
- Mix well.
- Cover the bowl with a terry cloth towel until you are ready to use.
- Fill a large pot with water and add salt to taste.
- Bring to boil.
- Wet a wooden cutting board and put 1/3 of the dough on it.
- Using a sharp knofe, flick 1 inch strips into the water.
- Stir the pot occasionally and keep the water at a simmer.
- Cook for 5-10 minutes after the last batch is added.
- Drain and rinse with water.
- Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
- Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.
Nutrition Facts : Calories 252, Fat 2.3, SaturatedFat 0.6, Cholesterol 70.5, Sodium 219.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.6
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