Badische Schupfnudeln (Potato Noodles) Recipe -
Badische Schupfnudeln (Potato Noodles) Recipe

Badische Schupfnudeln (Potato Noodles)

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
  2. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
  3. In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2009

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

Most Helpful Critical Review
Aug 18, 2008

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.

Jun 28, 2005

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. :)

Feb 10, 2010

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.

Nov 02, 2008

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!

Dec 08, 2012

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!

Jan 06, 2009

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!!!

Sep 26, 2008

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!!!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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