BADISCHE SCHUPFNUDELN (POTATO NOODLES)
Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.
Provided by Seb
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
- In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g
SPAETZLE
Make and share this Spaetzle recipe from Food.com.
Provided by SuperSpike
Categories Clear Soup
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine flour and salt.
- Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
- Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
- Drain and serve tossed in bread crumbs (optional).
- For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
- Soup version- extrude spaetzle directly into boiling soup.
Nutrition Facts : Calories 195.7, Fat 3.2, SaturatedFat 1.3, Cholesterol 74.8, Sodium 426.7, Carbohydrate 33.3, Fiber 1.1, Sugar 0.2, Protein 7.4
BADISCHE SCHUPFNUDELN (SPAETZLE)
This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum.
Provided by Jonah
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in their jackets for 25-30 minutes.
- Peel the potatoes and put them on a lightly floured board.
- Mash them with a rolling pin.
- (You can also use a potato masher).
- Add flour, egg, parsley, salt and nutmeg.
- Knead well to form a smooth dough.
- Roll out the dough to about 1 cm thick or to the thickness of your thumb.
- Cut flattened dough into thin strips of 5 cm long.
- Gently roll out the strips or stretch them until the ends taper.
- Leave aside for 15 minutes.
- (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
- Heat lard in a pan and fry the noodles till golden brown.
- Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.
Nutrition Facts : Calories 331.2, Fat 14.1, SaturatedFat 5.4, Cholesterol 64.8, Sodium 320.3, Carbohydrate 44.4, Fiber 4.6, Sugar 1.6, Protein 7
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