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Badische Schupfnudeln (Potato Noodles) are simple and easy to make they are often served as a savoury dish with #sauerkraut but are also served in sweet dishes. They and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. We had ours with #Sauerkraut and #Creamy Herb Sauce.
In case you have missed out before we at #Blogging Marathon try to bring to you a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different combos from various countries. Of course, the choice of countries is our own.
Today join us in Germany for some#German Cuisine.
#Badische Schupfnudeln is a classic example of the German cuisine from Baden-Baden and the Baden-Wurttemberg state, in south-western Germany and Austrian cuisine.
#Schupfnudeln is a kind of spaetzle (homemade pasta) that gets its name from the Upper German word ‘Schupfen,’ meaning ‘to shove, push, throw or chuck.’ They are also called #Fingernudel (finger noodle) and are similar to the more internationally familiar #Italian gnocchi. They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles.
They are usually made from rye or wheat flour and egg but since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln has also been made with potatoes.
I have adapted my #Schupfnudeln from here.
Badische Schupfnudeln (Potato Noodles)
Simple and easy to makePotato Noodles are adaptable that is serve them in sweet dishes or savoury.
- Preparation time: 20 Minutes
- Cook time: 15 Minutes
- Serves: 4
- 500 Grams Potatoes (3 large)
- ½ Cup Whole wheat flour
- 1 Egg
- 1 Teaspoon Parsley dried
- ½ Teaspoon Salt
- ¼ Teaspoon Nutmeg, freshly ground (I did not use)
- ¼ Cup Oil (approx)
- You can follow the traditional German way of boiling the potatoes which adding the whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water.
- Or follow my way pop them with the skin in the pressure cooker and let the cooker whistle twice before switching the cooker off. Let the steam reduce naturally then open the cooker.
- When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin. I had help here my younger one enthusiastically smashed her fist in the potatoes.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg (if using).
- Knead well to form smooth dough.
- Then roll out the dough to a thickness of about ½ inch.
- Cut flattened dough into thin strips, about 1 ½ inches long.
- Gently roll out the strips, or stretch them until the ends taper.
- Set aside for 15 minutes.
- In a large pan, heat oil over medium heat.
- Place the potato strips into the skillet, and fry until golden brown on all sides.
- Serve with #Sauerkraut and #Creamy Herb Sauce.
- In case you do not want to use eggs use some milk say about 1/4 to 1/2 cup. I have not tried it but adding milk will help to bind the ingredients. Add 1/4 cup then add slowly as needed.