This recipe works correctly to produce authentic Schupfnudeln. However, as another reviewer pointed out, you must follow the instructions exactly to get the very dry, starchy potatoes this recipe requires. You must use the correct potatoes, meaning only russet baking potatoes. Red potatoes, Yukon gold potatoes, or any other kind of potatoes won't work. You must boil the potatoes IN THE SKIN. Heavily salting the water you boil the potatoes in also helps to draw moisture out of them. Peel the potatoes while they're still hot by holding them on a fork and using a paring knife to pull the skin off, much like pulling old skin off an old sunburn (sorry for the imagery, but that's exactly what the peeling process is like). Lightly mash the potatoes and add the egg while they're still hot, then quickly mix in the flour, being careful not to over mix. I don't roll out the dough, but rather roll bits of it between my palms to make soft, rustic noodles. They taste best cooked in bacon fat or butter.
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This recipe works correctly to produce authentic Schupfnudeln. However, as another reviewer...