Nokedli

Method

In a large bowl, combine flour, eggs, salt and water to form a soft, sticky dough. Let the dough rest for 10 minutes. Bring a large pot of salted water to a rolling boil. Using a nokedli maker or wide-holed colander held over the pot, press the dough directly into the boiling water in small portions. The dumplings will float to the surface within 2-3 minutes; allow them to cook for another minute. Remove with a slotted spoon and transfer to a bowl. Toss the warm nokedli with melted butter and season with salt and pepper to taste. Serve immediately as an accompaniment to Hungarian stews or meat dishes.