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Badische Schupfnudeln (Potato Noodles)

Badische Schupfnudeln (Potato Noodles)

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Seb

Seb

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 {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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

Abraksith
89

Abraksith

8/28/2009

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

Shellypants
63

Shellypants

6/28/2005

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. :)

Esther
45

Esther

2/10/2010

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.

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