There is no one who does not like these. Nokedli (sometimes referred to as galuska) are a classic accompaniment to Paprikas Chicken, or any other meal that begs for a pasta-like side dish. I usually double this recipe since there are nokedli thieves in the KB kitchen who might gobble too much of it up before mealtime - and then, you may want leftovers. (Adapted from Eva's Hungarian Kitchen, 1984.)
1/2 tsp salt
1/2 cup water
1.5 cups flour
Mix all together in a bowl, aiming for a "Goldilocks" batter - not too thin, not too thick. Add more flour or water as needed. Note - I mentioned that I double this recipe, but for some reason usually need more than 1 cup water - sometimes going up to 1.5 cups. Add the water gradually and see how it goes. The batter will be a bit lumpy - not to worry.
Traditionally the cook might put this batter onto a cutting board, hold over boiling water and use a knife or spoon to "cut / push" bean size dumplings into the water - the same technique is used to make longer spaetzle. These days, it's easiest to use a "dumpling cutter / device" and the one I have is not even as fancy as the new ones you can buy these days. (Watch this lady use the gadget I have, BUT I do not rinse the cooked nokedli under cold water as she does.)
Bring a large pot of salted water to the boil, then reduce to a medium boil when adding batter. If using a gadget like mine, put some batter on it and push back and forth to force the batter through. The nokedi will at first drop to the bottom, then rise to the top. Cook for a minute or so longer before removing with a spider and placing into a bowl. I work with about a cup of batter at a time, and therefore will do this process several times. Be sure the water is at a medium boil before adding the next batch. Mix the cooked nokedli with a bit of vegetable oil to prevent them from sticking together. Serve right away or refrigerate for use later or the next day. Bonus: for a totally fancy touch, brown the nokedli in butter - they look lovey and taken on an even nicer caramelized taste.