Katalina’s Hungarian noodles

Katalina’s Hungarian noodles

Katalina was one of 91 Ways’ 180 guests who came to our launch back in June.

Katalina recalls Christmas in her home country of Hungary, “my mum used to make lovely biscuits on Christmas mornings and flavoured them with cinnamon, vanilla and orange. They smelled and tasted wonderful!”

Now that she lives in Bristol Katalina enjoys the availability of speciality food stores here in the city. “One of my favourite dishes to make here is chicken breast and chicken liver with garlic, onion and mushrooms. It’s easy to make and I can buy the ingredients and spices from my local Hungarian shop”.

Katalina shares with 91 Ways a recipe for ‘Tojásos nokedli salátával’ (egg noodles). “This was my favourite when I was growing up, as it reminds me of my grandmother. She made it all the time and we would sit and eat together”.

Tojásos nokedli (egg noodles):

2 eggs
½ tsp salt
¾ cup water
2 cups plain flour


  1. Fill a large pot with salted water and bring to the boil.
  2. Combine the eggs, salt, and water, beating well with whisk.
  3. Add the flour, a little at a time, until it makes a soft, sticky dough (discard the rest).
  4. Let the mixture rest for about 10 mins.
  5. Beat the mixture again.
  6. Using the side of a teaspoon, spoon a small amount of dough into the boiling water. (dipping the spoon in the hot water will remove the dough from the spoon. If you have a spaetzel maker, that makes it easier as you want very small noodles).
  7. When the noodles are done they will float to the top. Remove them from water with large slotted spoon, and place in a drainer.
  8. Rinse with cold water and serve with stew or melted butter.