Schupfnudeln (German Potato Noodles)
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Schupfnudeln (German Potato Noodles)
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A recipe Schupfnudeln (German Potato Noodles)! These finger-shaped noodles are formed with mashed potatoes for a light and pillowy texture, then pan-fried until golden.
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Ingredients
- 2 pounds (1 kilogram) russet potatoes
- 1 cup (125 grams) all-purpose flour
- 3 tablespoons (25 grams) cornstarch
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 2 large egg yolks
For Serving:
- 4 tablespoons (60 grams) unsalted butter
- fresh parsley roughly chopped
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Instructions
- Place the potatoes in a large pot and cover with cold water. Cover and bring to a boil.
- Reduce to a low boil and cook until the potatoes are completely tender, 20-30 minutes.
- Preheat oven to 300˚F (150˚C).
- Gently remove the tender potatoes from the water and arrange in a single layer on a baking sheet.
- Place in the preheated oven and cook for about 5 minutes or just until all the moisture is removed from the outside of the potatoes.
- Remove from the oven and set aside just until cool enough to handle.
- Peel the warm potatoes and mash until completely smooth in a large bowl or press through a potato ricer. Make sure there are no lumps.
- Mix the flour, cornstarch, salt, nutmeg, pepper, and egg yolks into the smooth mashed potatoes just until combined.
- On a lightly floured surface, gently knead the dough just until smooth. Only add more flour as necessary to keep the dough from sticking to your hands.
- Dust two baking sheets lightly with flour.
- Divide the dough into four equal pieces. Roll one piece into a long rope about 1/2 inch (1.25 centimeters) thick. Cut the rope into 1 inch (2.5 centimeter) pieces.
- Roll one piece gently between your hands to form a finger shape with tapered ends. Place on the flour-dusted baking sheet and repeat with the remaining pieces, then the remaining dough.
- Bring a large pot of salted water to a boil.
- Reduce to a simmer and add the Schupfnudeln in batches, being careful not to overcrowd. Cook just until they rise to the surface.
- Remove with a slotted spoon to a plate and set aside. Repeat with the remaining pieces.
- Place 2 tablespoons (30 grams) butter in a large skillet over medium heat.
- Once heated and the butter is melted, add the boiled Schupfnudeln in batches in a single layer, taking care not to overcrowd. Cook until golden brown on each side, about 5 minutes. Add more butter as needed to additional batches.
- Serve hot with parsley if desired.
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