German Potato Noodles - Badische Schupfnudeln
Schupfnudeln are versatile German potato noodles, traditionally enjoyed savory with sauerkraut and bacon, or sweet with poppy, melted butter, and sugar.
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Instructions
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Start by boiling potatoes in their skins for about 30 minutes until tender.
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Peel the cooked potatoes, then rice them and combine with flour, egg yolks, nutmeg, and salt to form a stiff dough, adding more flour if needed for manageability. Let the dough rest for 15 minutes.
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On a floured surface, shape the dough into a log, then cut it into 16-20 pieces.
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Roll each piece between your hands to create tapered cylinders, thick in the middle and pointed at the ends.
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Melt butter in a frying pan, then sauté the noodles in a single layer until golden brown on all sides; serve warm.