(Many of the fairs, festivals, and other wonderful food events that usually fill my calendar each spring have been postponed or cancelled. This post is based on gatherings in past years.)
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.