Schupfnudeln (Potato Noodles)
These traditional German potato noodles are shaped by hand and offer a delightful chewy yet tender texture. They are incredibly versatile and can be served as a savory side dish or incorporated into sweet preparations.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 302 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, starchy, peeled and boiled
- 150 gall-purpose flour
- 1 pcsegg yolk
- 1 tspsalt
- 0.5 tspnutmeg, freshly grated
- 30 gunsalted butter
Equipment
slotted spoon · potato ricer · large pan · large bowl · large pot
The method
Step by step
- 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.
About 15 min
Cook’s note: Mashing hot potatoes helps prevent a gummy texture.
- 2
Spread the mashed potato onto a clean surface or large plate and let it cool completely, about 10-15 minutes.
About 10 min
- 3
Once cooled, transfer the potato to a large bowl and add the all-purpose flour, egg yolk, salt, and nutmeg.
About 1 min
- 4
Gently mix the ingredients with your hands until a soft, pliable dough forms, being careful not to overwork it.
About 2 min
Cook’s note: Overworking the dough can make the schupfnudeln tough.
- 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.
About 5 min
- 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.
About 5 min
Cook’s note: Keep your hands lightly floured to prevent sticking.
- 7
Bring a large pot of salted water to a gentle boil.
About 3 min
- 8
Carefully drop the schupfnudeln into the boiling water in batches, making sure not to overcrowd the pot.
About 1 min
- 9
Cook for 2-3 minutes after they float to the surface, then remove them with a slotted spoon and drain well.
About 3 min
- 10
In a large pan, melt the unsalted butter over medium heat.
About 1 min
- 11
Add the boiled schupfnudeln to the pan and sauté until golden brown and slightly crispy on all sides.
About 5 min
Cook’s note: For extra flavor, you can add fresh sage leaves to the butter while sautéing.
- 12
Serve immediately as a side dish or with your preferred sauce or accompaniment.
Per serving
Nutrition
- Calories
- 302.2kcal
- Protein
- 7g
- Carbs
- 50g
- Fat
- 7.9g
- Fibre
- 3.9g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover schupfnudeln in an airtight container in the refrigerator.
Reheat in a pan with a little butter or oil until warmed through and lightly crisped.
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