Schupfnudeln are particularly thin and pointed potato noodles, which are known under very different recipes. They got their name from the way they are made. The dough is rolled away by hand, pushed away – schupfen is a southern German term for this.
Schupfnudeln are available in variations with and without egg, cooked in fat or salt water. In Franconian cuisine, they are traditionally made from potatoes with egg and fried in fat.
Recipe Schupfnudeln-potato noodles
Ingredients & Shopping list
- 1 kg waxy potatoes
- 60 g flour
- 40 g potato starch
- 40 g clarified butter
- 100 g parsley
- 1 bunch majoram
- 1 tsp white pepper
- nutmeg, salt
- Flour for the work surface
- Wash the potatoes and cook them in their skins. Then peel and press hot twice through the press.
- Then mix the cooled potato mass with salt, pepper, nutmeg, flour and cornflour.
- Form the dough into a 2 cm thick roll on plenty of flour and divide into 1 cm thick slices.
- Shape the slices into rolls about the thickness of a finger and place in portions in plenty of boiling salted water.
- Cook the pasta over medium heat until it rises to the surface.
- Remove with a slotted spoon. Quench with cold water, drain.
- Let dry for 2 hours or serve immediately.
- Fry just briefly in clarified butter before serving.
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