Erikas Nokedli, Hungarian Noodles (spaetzle)

• Mix the flour with the ingredients, mix in the air with a wooden spoon so that an airy mass is created (whip airy). The dough must no longer stick to the spoon, possibly - depending on the flour - adjust the amount of water.
• Bring the water to simmer in a large, tall saucepan, add salt.
• Rub the dough portioned into the simmering water using a dumpling sieve (do not cook too large amounts of dough at the same time, otherwise the noodles will stick together)
• The noodles are ready when they float to the surface. Skim off with a sieve, rinse with cold water (this will prevent the pasta from sticking together and cooking will be interrupted). Rub some pasta into the hot water again. Repeat up to the desired amount of pasta
• Mix a tablespoon of oil with the noodles so that they don't stick together later.

Serving suggestion

• These Hungarian noodles are traditionally served with goulash and Pörkölt.