Badische Schupfnudeln (Potato Noodles)

Badische Schupfnudeln (Potato Noodles)

Seb 1

"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."


1 h 10 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 31 Ratings


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 low...

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 reme...

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, ...

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 recom...

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 sufficie...

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 ...

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 post...

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 tex...