Potato noodles: How to make Schupfnudeln yourself

Schupfnudeln are a classic in Swabian cuisine for a reason. It takes a little work to prepare, but it’s worth the effort.

Anyone who has eaten fresh, homemade potato noodles or Schupfnudeln will probably never go back to a ready-made product. With the following recipe you can conjure up a delicious dish for four people from very simple ingredients.

Recipe for homemade potato noodles

Allow about 40 minutes prep time for this recipe. It is best to prepare the potatoes the day before.

For four servings you will need:

  • 750 g potatoes (cooked the day before)
  • Salt
  • 1 No.
  • 2 EL Mehl
  • Pfeffer
  • 1/2 tsp ground nutmeg
  • 8 tablespoons clarified butter
  • Boil the potatoes in their skins and in salted water the day before. Drain them once they’re done and let them cool.
  • The next day, peel the potatoes and press them through the potato ricer.
  • In a bowl, mix the mashed potatoes with the egg, flour, salt, pepper and freshly grated nutmeg. The dough must not be too soft. Add a little more flour if necessary.
  • Using floured hands, form finger-thick and finger-long noodles from the dough.
  • Heat the clarified butter in a high pan and fry the potato noodles in it until golden.

Serve the Schupfnudeln as an accompaniment to salad or meat.

Energy and nutritional values ​​per serving:
Calorific value: 350 kcal / 1460 kJ
Protein: 6 g
Carbohydrates: 31 g
Fett: 22 g

Sweet variant

You can’t just serve Schupfnudeln as a hearty side dish. Because sweet Schupfnudel are also very tasty.

An easy variation: Let some cinnamon and sugar caramelize in the butter while frying. This is how the Schupfnudeln become the basis for a dessert.

Recipe of the week: Gazpacho with langoustines by Markus Semmler.

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