Badische Schupfnudeln (Potato Noodles)

Name: Badische Schupfnudeln (Potato Noodles)
Prep time: 30 min
Cook time: 40 min
Yield: 6
Ingredients: 1 1/2 pounds russet potatoes; 1/2 cup all-purpose flour; 1 egg; 1 tablespoon chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon freshly ground nutmeg; 1/4 cup lard or other cooking fat

⏱️ Ready in 1h 10m 🥄 Prep 30 min 🔥 Cook 40 min 👥 6 servings 👁️ 23 views

Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.

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🔗 Recipe adapted from AllRecipes

#Noodles #Lunch

📊 At a Glance

Prep 30 min

Cook 40 min

Serves 6

Difficulty Medium

🛒 Ingredients

1 1/2 pounds russet potatoes

1/2 cup all-purpose flour

1 egg

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/4 cup lard or other cooking fat

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 215

% Daily Value*

Total Fat 9.6g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 213mg 9%

Total Carbohydrate 27.9g 10%

Dietary Fiber 2.8g 10%

Total Sugars 1g

Protein 4.4g 9%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.

Remove potatoes, and discard water.

When cool enough to handle, peel potatoes, and place on a lightly floured surface.

Mash potatoes with a rolling pin.

Place mashed potatoes into a large bowl.

Stir in flour, egg, parsley, salt, and nutmeg.

Knead well to form a smooth dough.

Then roll out the dough to a thickness of about 1/2 inch.

Cut flattened dough into thin strips, about 1 1/2 inches long.

Gently roll out the strips, or stretch them until the ends taper.

Set aside for 15 minutes.