180gall-purpose flour+ or - 1 tablespoon 6.5 oz/ 1 ½ cups (Note 1)
Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.
I recommend weighing the flour, it’s all about the balance between the dry and the wet ingredients, and slight variations are not optimal. A digital kitchen scale will give you the most precise measure ensuring the best results (Amazon affiliate link).