Schupfnudeln (Potato Noodles)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the potatoes in their skins until very tender, then peel immediately and pass them through a potato ricer or mash thoroughly while still hot.

   Ca. 15 min.

   Kokkens note: Mashing hot potatoes helps prevent a gummy texture.

2. 2

   Spread the mashed potato onto a clean surface or large plate and let it cool completely, about 10-15 minutes.

   Ca. 10 min.

3. 3

   Once cooled, transfer the potato to a large bowl and add the all-purpose flour, egg yolk, salt, and nutmeg.

   Ca. 1 min.

4. 4

   Gently mix the ingredients with your hands until a soft, pliable dough forms, being careful not to overwork it.

   Ca. 2 min.

   Kokkens note: Overworking the dough can make the schupfnudeln tough.

5. 5

   Divide the dough into several smaller portions. On a lightly floured surface, roll each portion into a long rope, about 1.5 cm thick.

   Ca. 5 min.

6. 6

   Cut the ropes into 2-3 cm pieces, then take each piece and roll it between your palms to create the characteristic tapered, spindle shape of schupfnudeln.

   Ca. 5 min.

   Kokkens note: Keep your hands lightly floured to prevent sticking.

7. 7

   Bring a large pot of salted water to a gentle boil.

   Ca. 3 min.

8. 8

   Carefully drop the schupfnudeln into the boiling water in batches, making sure not to overcrowd the pot.

   Ca. 1 min.

9. 9

   Cook for 2-3 minutes after they float to the surface, then remove them with a slotted spoon and drain well.

   Ca. 3 min.

10. 10

    In a large pan, melt the unsalted butter over medium heat.

    Ca. 1 min.

11. 11

    Add the boiled schupfnudeln to the pan and sauté until golden brown and slightly crispy on all sides.

    Ca. 5 min.

    Kokkens note: For extra flavor, you can add fresh sage leaves to the butter while sautéing.

12. 12

    Serve immediately as a side dish or with your preferred sauce or accompaniment.