October 29, 2024
Nokedli are little Hungarian spaetzle-like noodles, usually eaten with paprikash. In this recipe they are made with naked barley flour giving them a deliciously nutty flavour to compliment this savoury mushroom broth. In place of a traditional spaetzle maker Eden has used a colander, which worked well. |
Our naked barley flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from barley grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed their inedible husks when harvested and threshed. Our flour is milled to produce a smooth, light, malty flour.
IngredientsFor the Nokedli:
For the Mushroom Broth:
For the Parsley and Sage Relish:
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Method
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May 09, 2025
This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.
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