Mákos Nudli – Hungarian Noodle Dish
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Mákos nudli is a traditional Hungarian noodle dish featuring tender potato dumplings coated in a sweet and nutty poppy seed mixture.
Ingredients
- 7 medium size potatoes (about 550 grams), peeled and diced
- 200-220 grams all-purpose flour
- 2 pinches of salt
- 2 tbsp (30 ml) sunflower oil
- 100 grams grated poppy seed
- 40 grams powdered sugar
Instructions
- Place the diced potatoes in a large pot, add one pinch of salt, and cover with water. Cook the potatoes over medium-high heat for about 15 minutes until tender.
- Drain the potatoes and let them cool slightly. Once cooled, mash the potatoes until smooth.
- Gradually add the flour to the mashed potatoes, mixing until a dough forms. The dough should be soft but not sticky.
- On a floured surface, roll the dough into long ropes about 1 cm thick. Cut the ropes into 2 cm pieces to form the nudli.
- Bring a large pot of salted water to a boil. Add the nudli pieces and cook for about 2-3 minutes, or until they float to the surface.
- Drain the cooked nudli and toss them with sunflower oil to prevent sticking.
- In a large bowl, combine the grated poppy seed and powdered sugar. Add the nudli and toss until they are well coated with the poppy seed mixture.
- Serve warm and enjoy your traditional Hungarian mákos nudli.
Notes
- For best results, ensure the potatoes are well mashed to avoid lumps in the dough.
- If the dough is too sticky, add a little more flour.
- Leftover nudli can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 65
- Fiber: 5
- Protein: 8
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Mohinga – How to Make Burmese Fish Noodle Soup
- Noodle Recipes We’re Currently Devouring
- Buckwheat Soba Noodle Salad with Sambal Chili Dressing
Frequently Asked Questions
How do I know when the nudli dough has the right consistency?
After mashing the cooked potatoes and gradually working in the flour, the dough should be soft but not sticky. The recipe notes say to add a little more flour if the dough is too sticky to handle — you want to be able to roll it into ropes about 1 cm thick without it sticking to the surface.
How do I know when the nudli are done cooking?
The nudli are cooked in boiling salted water for about 2–3 minutes, and the recipe says they are done when they float to the surface — the same visual cue used for gnocchi and other potato dumplings.
What is the poppy seed and sugar coating, and is it sweet or savory?
Mákos nudli is a traditional Hungarian dish eaten as a sweet main course or dessert — the cooked nudli are tossed in a mixture of 100g grated poppy seed and 40g powdered sugar. It’s a distinctly sweet preparation, unlike savory pasta. 
That little note that the dough should stay soft but not sticky is important, not do be missed.
What a fun recipe!
You forgot the eggs and the butter love.