Nokedli

In a large bowl, mix the flour with half a teaspoon of salt. Crack the eggs into it and pour in about half of the water, stirring with a wooden spoon or whisk until smooth.

Gradually add the remaining water, mixing with a spoon or your hand, until you get a thick, slightly sticky dough with the consistency of thick pancake batter — it should slowly slide off the spoon rather than pour in a stream.

Bring 2–3 L of water to a boil in a large pot and salt it as you would for cooking pasta.

Spread the dough in small portions onto a wooden board moistened with water, and using a sharp knife dipped in water after each cut, slice thin strips of dough directly into the boiling water; alternatively, you can use a spätzle or nokedli grater with large holes.

Cook the nokedli for 1–2 minutes after they float to the surface, then immediately scoop them out with a slotted spoon and transfer to a colander to drain.

Melt the butter in a skillet over medium heat, add the cooked nokedli, and sauté for 1–2 minutes, gently stirring so each piece is coated in butter and lightly browned.

Season with black pepper and add more salt to taste if needed; serve hot as a side dish with chicken paprikash, goulash, or braised cabbage.