Schupfnudeln (German Potato Noodles)
User Reviews
5.0
3 reviews
Excellent
Schupfnudeln (German Potato Noodles)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 pounds (900g) mealy/starchy potatoes such as Russets
- 1 1/2 cups (190g) all-purpose flour spooned and leveled, not scooped
- 2 tablespoons Potato Starch or corn starch
- 2 large eggs
- 2 tablespoons melted butter
- 2 teaspoons salt or to your taste
- 1/4 teaspoon black pepper
- pinch of nutmeg
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Instructions
- Cook the potatoes: Your potatoes should be evenly sized because we will be cooking them in peels. If some of your potatoes are much larger, cut them in half so that all the potatoes are of similar size. Add the unpeeled potatoes to a large pot and cover with cold water. Salt the water. Bring to a boil then simmer for 20-25 minutes or until easily pierced with a fork.
- Mash the potatoes:
- If using a potato masher: Let the potatoes cool slightly. Peel the potatoes: holding one potato in a piece of paper towel, and a small pairing knife in the other hand, scrape the skin off the potatoes. Mash the potatoes and make sure there are no lumps.
- If using a potato ricer (recommended!), you don't have to peel the potatoes, the peels will stay inside the potato ricer.
- Allow the mashed potatoes to cool (they can be just slightly warm). To cool the potatoes quicker, you can spread them on a baking sheet.
- Make the dough: On a clean work surface or in a large mixing bowl, make a mound with the mashed potatoes. Create a well in the center of the mound and add the flour, potato starch, eggs, melted butter, nutmeg, salt, and black pepper into the well. Combine all the ingredients until a smooth dough comes together. Don't knead it for too long, or the noodles will be tough.
- Shape the noodles: Divide the dough into 8 parts. Roll each part into a 1-inch (2-3 cm) thick rope and cut the rope into 8 pieces. Roll each piece on the counter into a cylindrical shape, and then gently press and taper the ends. Repeat with the remaining dough.
- Cook Schupfnudeln: Bring a large and wide pot of salted water to a gentle boil. Carefully add the Schupfnudeln to the boiling water in batches, ensuring they have enough space to cook without sticking together. The water should only very gently simmer, it should not boil rapidly! Cook each batch for 5 minutes (you can taste-cook 1-2 noodles first to see how it's working in your kitchen). Using a slotted spoon, remove the cooked Schupfnudeln and transfer them to a plate.
- TIPS: In a large and wide pot, you can cook about 16 noodles at once, so you will cook them in 4 batches. Make sure your pot is wide. If you have a smaller pot, you need to add less noodles at once. Not enough water/not wide enough pot + too many noodles = temperature drops too much and noodles may fall apart).
- Serve: you can serve them as they are, as a side dish to any sauce or gravy, or pan-fry them in butter until crispy and golden.
- Enjoy!
Notes
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
289kcal
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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