Rustic German Potato Noodles Recipe By Tasty

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BADISCHE SCHUPFNUDELN (POTATO NOODLES)



Badische Schupfnudeln (Potato Noodles) image

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

1 ½ pounds russet potatoes
½ cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ cup lard or other cooking fat

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

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

Steps:

  • Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
  • After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
  • Mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
  • Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
  • Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
  • In a medium-sized pan, melt the butter.
  • Add noodles and bacon and fry until both are golden brown on all sides.
  • Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
  • Top with green onions before serving.
  • Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

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