Schupfnudeln

schupfnudeln

Want to learn how to make noodles? Here is an interesting recipe for “Schupfnudeln” meaning “finger noodles” that uses potatoes in the dough.

Popular in the Baden-Württemberg area, but also found throughout Germany, these potato noodles are recognizable with their unusual shape. Because they almost look like little fingers they are also known as “Fingernudeln” or “finger noodles“.

Ingredients

1 lb potatoes, peeled and cubed

2 eggs

4 tbsp flour

2 tbsp cornstarch

Salt, pepper, nutmeg

2 tbsp butter

Directions

Cook potatoes until tender in boiling water (about 10 minutes).

Drain potatoes and let steam escape to dry the potatoes (put pot of potatoes back on burner briefly to evaporate moisture)

Puree potatoes (or put through ricer, or use blender, or use mixer) and add eggs, flour, and cornstarch, mixing well.

Season with salt, pepper, and freshly ground nutmeg.

Using floured hands, form dough into log shape. Cut log into about 20 pieces and form each into a “finger-shape” by rolling between your hands. If the dough is too sticky, add a bit of flour. Each noodle should be thicker in the middle and narrower and pointed at the ends.

Place noodles into a pot of gently boiling water (add about 2 tsp. of salt to water) and simmer until they float, about 5 minutes. Remove noodles and drain them.

Over medium heat, melt butter in a saucepan. Add boiled noodles and sauté until golden brown.

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