Homemade Nockerl - Hungarian Noodles

"They are amazingly simple and I was impressed when my mother's were better than an upper East side New York Hungarian resaturant I took the relatives to one time!" Eleanor Guerrero  Serve on Hungarian chicken Paprika

• 1 egg
• 1/4 teaspoon salt
• approximately 1/2 cup of flour

METHOD

It's best not to add water and just add the flour last to get the consistency right, adding a little at a time:

Mix ingreidents together.  The art is in making the paste a loose but sticky consistency.  It should pull away like taffy attached to the spoon and be slightly wet and shiny.  (Try a few sample noodles in boiling water first.)

Put a tablespoonful of mix on a wooden board.  Cut off a small 1/4 inch piece from the spoonful ( about a teaspoonful) and flick it with a sharp knife to the edge of the board and into the boiling pot of water.  Do this until the noodles are filling the surface of the pot-when they rise to the surface they are done - about 3 minutes.  These are noodles that resemble gnocchi.

Take them out with a perforated spoon and continue until all the mix is gone.  Add butter to the noodles in the bowl so they don't stick.  Note: large or small, tender or chewy, even "bad" noodles taste delicious!

 Serves: 4

Contributor: Eleanor Guerrero

this recipe from www.inmamaskitchen.com

 

 

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