Nokedli resemble mian geda, the pasta nubbins that are translated on some Chinese menus as blotch. Nowadays both nokedli and geda are generally made using one of various mechanical devices; a quantity of dough is pushed through holes into boiling water.
A more ancient method, shown here, is to take hold of a palm-sized piece of dough and tear off ragged little dumplings one by one. The Hungarian name for this style — I didn't catch it at the kitchen pass-through, but an EIT reader tells me that it's csipetke (Chee-pet-keh) — translates roughly as "chipped noodles." A practiced cook can make these more quickly than you'd think (emphasis on "practiced," as I was encouraged to discover for myself). Hand-torn nokedli like these are delightfully chewy, and their irregular contours help capture the sauce that accompanies a dish like chicken paprikas, shown below.
This leisurely occasion for fellowship and food offers waitress service for the savory courses, which are trundled to your seat on a two-level cart. Pastries are laid out on a string of long tables at the head of the room; you fetch them yourself, but the greater effort is in biding your time, at least till after the soup.
Also shown, from multiple editions of this event: a "barbecued pork dinner" featuring sausages atop cutlets; székely gulyás, a goulash from the country's south, heavy on the sauerkraut; gulyás soup; cabbage noodles; chicken broth with liver dumplings; many sweets.
Hungarian Food and Pastry Fair
Hungarian Reformed Church, 220 4th St., Passaic, New Jersey
(The autumn 2013 fair was held on November 2 and 3)