How to make Schupfnudeln – authentic German potato noodles
I grew up in southern Germany, so naturally, I miss Schupfnudeln here in Scotland. And as we all know, nothing makes you feel more at home than food. Schupfnudeln are potato noodles traditionally made in southern regions of Germany and Austria. That’s why they have so many different names, for example, Bubespitzle, Erdepfebaunkerl, Schopperla or Bauchstecherla, just to name a few.
Since German potato noodles are known in many regions, there isn’t really a right way to make them or even an official recipe. And the possibilities to enjoy them are seemingly endless. Schupfnudeln are typically served pan-fried with Sauerkraut. (Tipp: fry the Sauerkraut as well!) But they can be enjoyed as a sweet dish as well for example with poppy seeds and applesauce. My favourite way to eat them is simply pan-fried with some scrambled eggs, bacon and cheese!
So how do you make Schupfnudeln? I will share the way I love the potato noodles best with you.
First, you need to boil the potatoes. Peel and cut them into equal-sized pieces for an even result. I replaced some of the potatoes with butternut pumpkin and added some garlic and bay leaves to the water. Drain the potatoes well and remove the garlic and bay leaves. Then mash the potatoes and pumpkin and let the mixture cool down. For the best results, mash the potatoes to a fine puree so there are no bits left. This will make it easier to form the noodles later.
When the potatoes are at room temperature you can continue making the dough. Add flour, egg yolk, nutmeg and salt and pepper. I additionally added some garlic, onion and paprika powder. Mix the ingredients to form an even dough. If the dough is too sticky add some more flour but be careful with over kneading the dough since it will make the dough stickier.
Now the fun part: forming the potato noodles!
The thickness and length of the perfect Schupfnudel is regionally debated, so just go with what you like! The only rule is: it should never be longer and thicker than a finger! Take a small piece of dough and roll it in some flour to make it easier to form. Then, for the perfect shape, just roll the dough between your palms. Pretty easy, right?
Cook the noodles immediately for about 2-5 minutes, until they start to float. After draining them you can pan fry the potato noodles in butter for the best taste.
The best choice are potatoes that cook mealy and fluffy. So you are looking for a high-starch variety like Maris Piper or russet potatoes.
- 500 gr potatoes mealy
- 200-300 gr flour
- 1 egg yolk
- salt & pepper
- Peel and boil the potatoes, then drain them well.
- Finely mash the potatoes. Let the mashed potatoes cool down completely.
- Add the other ingredients and combine well to form an even dough. Add more flour if the dough is too sticky. Note that over kneading can make the dough more sticky.
- Take a small piece of dough and roll it in some flour to make it easier to form. Roll the dough between your palms for the perfect shape. The noodles should be shorter and thinner than a finger.
- Cook the noodles immediately for 2-5 minutes until they rise to the surface.
I hope you enjoy this recipe! Let me know how you serve your potato noodles in the comments!
Those Schupfnudeln are so tasty! I’m addicted to them!