Ah! You’re asking about Hungarian potato pasta, which is usually referring to Nokedli krumplis tészta—soft, dumpling-like egg noodles made with potatoes in the dough. They’re similar to German Spaetzle, soft and slightly chewy, and often served as a side for stews or paprikás dishes. 🥔🍝
Here’s a clear recipe:
Hungarian Potato Pasta (Krumplis Nokedli)
Ingredients
- 2 medium potatoes (about 1 cup mashed or grated)
- 1 cup all-purpose flour (more if needed)
- 1 large egg
- ½ tsp salt
- Optional: a pinch of black pepper or nutmeg
- Water for boiling
- Butter for tossing (optional)
Instructions
- Prepare potatoes
- Peel and boil potatoes until tender, then mash smoothly (no lumps) or grate raw potatoes and squeeze out excess water.
- Make dough
- In a bowl, combine mashed/grated potatoes, flour, egg, and salt.
- Mix to form a soft, sticky dough.
- Dough should hold together but not be too stiff—add a little flour if too wet or a bit water if too dry.
- Shape noodles
- Bring a large pot of salted water to a boil.
- Use a Spaetzle maker, colander with large holes, or spoon to drop small pieces of dough into boiling water.
- Cook noodles
- Boil until they float to the surface (about 2–3 minutes).
- Remove with a slotted spoon and drain.
- Serve
- Toss with a little butter or drizzle with sauce.
- Perfect with chicken paprikash, stews, or a simple mushroom sauce.
Tips
- Texture: Use a light hand when mixing; overmixing can make noodles tough.
- Variation: Add finely chopped herbs (like parsley) to the dough for flavor.
- Make ahead: Nokedli can be boiled, cooled, and then sautéed lightly in butter before serving.
I can also give a shortcut “no-boil” Hungarian potato pasta recipe that cooks in one pan with sauce—perfect for weeknight meals.
Do you want me to do that?
