Tojásos Nokedli


The easiest egg pasta you'll ever make



In my “How Do You Eat Eggs” series, I learned about a Hungarian egg pasta called tojásos nokedli that was very simple to make. Reminiscent of a carbonara without the pancetta, this pasta is protein-packed and lightly creamy. I love good pasta, and tojásosnokedli is no exception! 

This recipe comes from Benedek, who hails from Budapest, Hungary. He usually has nokedli as a side dish with stews or goulash, but this egg pasta features this noodle as the starring ingredient. This dish is very popular in Hungary because of its simplicity; most Hungarian cuisine is simple, cheap home cooking made up of basic ingredients, like the flour and eggs used in tojásos nokedli. With only these two add-ins, you have a whole, filling pasta dish! 

This fresh, homemade pasta is a definite comfort meal. It’s like a gnocchi dish without the potato or ravioli without the stuffing. If you need an extra oomph, I’m sure some feta or parmesan cheese would be excellent in this. For this dish, a cheap spaetzle maker might be a good investment. You could also use a cheese grater and lay it flat, as you need the dough to fall through the holes. 

I feel like every region around the world has several versions of comfort pasta. It is one of those universal foods that connects people from all different places, and it is so versatile. Tojásos nokedli is relatively simple, but it is equally as tasty as any one of the kinds of pasta you know and love. 

Nokedli is a simple dough made from flour, water, and eggs. The cooking process was overtly simple, yet I felt a sense of accomplishment from having made such a delicious meal. If you’re intimated by cooking but want to try something new and relatively low-risk, I highly recommend tojásos nokedli. 

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Tojásos Nokedli


  • 200 g flour
  • 6 eggs
  • 100 ml water
  • 1 Tbsp vegetable oil
  • salt to taste


  • Make a loose dough from the flour, 3 eggs, and water. You may need more or less water, depending on the size of your eggs or the age of your flour. The dough should be not too runny, but also not firm.
  • Boil a big pot of salted water. To make the nokedli you can either use a special nokedli-maker or the other side of a flat cheese grater.
  • Cook in batches so not to overcrowd the pot. After about 1-2 minutes the nokedli will float to the top and this means that it is ready. Strain the pasta from the water and put it aside.
  • In a large frying pan melt the fat or warm the oil. Put in the freshly cooked nokedli and warm through for around a minute.
  • Beat the remaining 3 eggs in a bowl and then pour over the warm nokedli. Use a low-medium flame and stir quickly. You are looking for a "sauce" that is creamy and just a little runny.
  • Serve the nokedli warm with some pickles or a traditional Hungarian side for this dish: lettuce with vinegar.
Course: Dinner, Lunch
Region: Europe
Diet: Vegetarian
Keyword: Comfort food


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