Nokedli, Part Two

Here's the next post on making Nokedli, part deux, since Blogger wasn't co-operating.

Okay, so in my last post, we had some sticky dough. The next step is to bring some water to a boil in a large pot with a bit more salt and rest your nokedli maker on top.

No nokedli-maker? You could try making this with a regular box grater or just pinch off pieces of dough with your fingers. The nokedli-maker we have certainly makes it easier, but I don’t think it’s an absolute requirement.

Once the water was boiling, I took half of the dough and placed it in the grater box. When I moved the box back and forth, pieces of dough were grated into the boiling water below. Once the first batch was in the water, I added the remaining dough. The pasta doesn’t take very long to cook and after a few minutes, I had something that looked like this:











Yes, I realize it kind of looks like albino slugs, but stay with me here okay?

Paul's friend Gabriella recommended a mushroom sauce as a topper and here it is plated with some salad.



Yum! The next time I make this, I might make the dough a little runnier to see how it affects the finished pasta. And I want to try making a vegetarian paprikash stew of some sort as the topper. Sounds like the perfect cold weather meal to me.