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.
