Nokedli/Spaetzle 4 cups nokedli/spätzle Total Time: 30 Minutes 2 cups flour (more or less) 2 eggs 3/4 cup tepid water 1/2 tsp salt You will need Large pot, mixing bowls, whisk, grater or spaetzle maker, slotted spoon or small mesh strainer, colander Bring a large pot of well salted water to a boil. Beat the eggs and tepid water together with the salt. Slowly beat in the flour 1/4 cupful at a time to make a soft, sticky dough (you may not need all the flour, or you may need more - stop adding flour when the texture of the batter is soft and pliable). Let the mixture rest for 10 minutes. Beat the mixture again. Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water. Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through. Remove from water with a slotted spoon or small mesh strainer and drain in a colander. Repeat the process two more times with the remaining two thirds of the batter. Serve warm. You can toss them in melted butter, fry them a bit, and sprinkle with fresh parsley (this would make it a dairy dish). Or, you can serve them with your favorite Hungarian-style stew or dish. Goes great with chicken paprikash.