Schupfnudeln (Potato Noodles)

Förberedelser

Ingredienser

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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.

   Cirka 15 min

   Kockens tips: 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.

   Cirka 10 min

3. 3

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

   Cirka 1 min

4. 4

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

   Cirka 2 min

   Kockens tips: 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.

   Cirka 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.

   Cirka 5 min

   Kockens tips: Keep your hands lightly floured to prevent sticking.

7. 7

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

   Cirka 3 min

8. 8

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

   Cirka 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.

   Cirka 3 min

10. 10

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

    Cirka 1 min

11. 11

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

    Cirka 5 min

    Kockens tips: 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.