I freeze these all the time. I usually make about twice what I need because the incremental effort of doubling the recipe is nothing compared to making them at all. They freeze extremely well and heat up with no trouble at all.

Hi Lynda, good question and to be totally honest I've never tried it so I'm not 100% sure. That being said I think it should work, the key will be to drain them very well (excess water will make them bloat) and to apply a liberal amount of olive oil or duck/chicken fat to them so they don't stick together. I don't recommend using butter if you plan on freezing them as butter is about 17% water.

Happy to hear you enjoyed them!

Made these and they were easy and delicious, thank you so much

Glad to hear you enjoyed it Richard! Thanks for taking the time to let me know. I know what you mean about craving international food. This was the first time in my life I wasn't on a plane to a different country for a whole year. Hopefully things get back to normal soon!

Well, for some reason I've been missing international food (can't think why!) and my last trip to Budapest was on my mind, so Chicken Paprikash and Nokedli was tonight's menu. What a hit. I used a cheese grater as my Nokedli shaper and it worked just fine creating that Nokedli shape that is part of their charm. Definitely a keeper - the returns WAY exceed the time and effort you need to put in - this recipe is QUICK. Thanks Marc!

Hi Lori, I'm glad to hear you enjoyed these! Using bread flour gives them a slightly firmer texture, but all purpose flour will work fine.

I freeze it all the time, and it does freeze well. Put it in a large zip lock bag and lay flat in your freeze. Add some butter to the noodles before you freeze and then put in a pot of boiling water just to heat it up.