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German Potato Noodles - Badische Schupfnudeln

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German Potato Noodles - Badische Schupfnudeln

German Potato Noodles - Badische Schupfnudeln

J.McGavin

Here is another way of serving potatoes from the potato masters, the Germans. This is a good way of serving leftover potatoes, although you can certainly boil them just for this purpose. Browned in butter, these are a great side dish to cream schnitzel.

Serves 2 - 4 for dinner.

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Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Ingredients:

  • 1 lb. starchy potatoes, such as Russets, about 4 medium potatoes
  • 2 T. flour or more
  • 2 egg yolks
  • Freshly grated nutmeg to taste
  • 1/2 tsp. salt, or to taste
  • 2 T. butter

Preparation:

Boil the potatoes in their jackets until done, about 30 minutes. Peel potatoes and put them through a ricer.

Add the flour, egg yolks, nutmeg and salt and mix into a stiff dough. Add a more flour, if necessary, to make the dough manageable. Let the dough rest for 15 minutes.

Place dough on a floured board and form into a log. Cut the log into 16-20 pieces. Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends.

Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown. Remove from pan and serve warm.

See other noodle and dumpling recipes:

User Reviews

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 4 out of 5
just like mom used to make, Member christinermcd

had troubles forming pliable dough, added more flour till I could roll out, very good, I prefer them boiled and then tossed in butter rather then pan fried , boiling offers a much more softer tecture....coming from a german/polish background really reminded me of home

9 out of 9 people found this helpful.

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