"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." — Seb
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1 1/2 pounds
chopped fresh parsley
freshly ground nutmeg
lard or other cooking fat
Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then, your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy, dense noodles. Also, a restaurant trick is to bake the potatoes in the oven, and it's very important to mix the egg in while the potatoes are still warm, otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln
Giving two stars due to incorrect directions and difficulty of preparation; it still tasted great after I did my own troubleshooting!
The directions for the recipe do not work! I'd highly recommend peeling the potatoes before cooking as I lost half to the trash trying to peel soft potatoes!
Also, the amount of flour suggested is bogus! For 6 servings it said 1/4 cup. I needed to add 2 cups before my potato mixture would even roll out on a heavily floured surface.
Tasted good but didn't get very good "noodle" shapes due to low flour content. I'd recommend upping the flour. My grandmother made these for years and never gave a recipe before getting Alzheimer's.
I lived in Germany for three and a half years, and after stumbling across this recipie I knew I had to make it--the final product is an extremely authentic noodle, and tastes exactly like I remember. They are also very good sauteed with onion. :)
This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more.
I am a fan of Schupfnudeln!!!
This recipe is quite good, I would just suggest some little changes. I would use floury potatoes and cook them the previous day, otherwise the flour is not sufficient. This also solves the problem of peeling. Also I personally always simmer the formed noodles before frying them (just like gnochi) ! Great recipe for great food...especially with sauerkraut!
Lovely! Tasted almost exactly like I remember from the Christmas Market in Germany. I omitted the parsley as I had none. Also used just a tad more flour. I added the browned nudeln to fried sauerkraut with chopped cooked bacon (similar to how they served it at the Christmas market). Such a treat!
Perfect replica of what my grandma used to make! My grandpa enjoyed it immensely! I also like mine with onions added! Thank you so much for posting this recipe!!!
SOOOOO excited to find this recipe!!! We had the BEST schupfnudeln at the Baden-Baden winter market two years ago and haven't been able to replicate it. Can't wait to try it!!! Thanks for posting!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Badische Schupfnudeln (Potato Noodles)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 87
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