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Badische Schupfnudeln (Potato Noodles)

Reviewed: Jan. 19, 2010
This was a very good recipe, "almost" like what I also remembered from the Mannheim, Germany Christmas Market. I did make a few changes. Like others, I had to add more flour to get it to a texture to roll out. Probably 1 1/2 cups or more. Since I don't like things very bland, I added just a touch of garlic powder and paprika and thought that enhanced the taste. Other recipes had mentioned dropping the noodles in boiling salted water for about one minute (until they float to the top). I did this, lifting them out with a slotted spoon and draining them before putting them in the skillet to fry. I made these with seasoned saurkraut and chopped bacon and onions (like in Germany). My husband and I really enjoyed it. I had a lot of the uncooked noodles left over, so I put them on a cookie sheet and froze them, then put them in a plastic bag for another meal. Don't know yet how that will work out.
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