Schupfnudeln (German potato noodles)

Schupfnudeln are a staple in my house, I always have some in the freezer. They’re very versatile and you can make sweet as well as savory dishes with them. Today I want to show you how to make them from scratch. You only need four ingredients and it’s really easily done, just needs some time. I usually make a double batch for the freezer.

  • 1kg starchy potatoes – cooked and cooled
  • 1 egg
  • 1 tsp salt
  • 100g all purpose flour + some more for shaping

If you want to go gluten free, you can exchange the flour for potato starch.

Grate the cold, peeled potatoes and mix them with the other ingredients.

Knead until you have a smooth, pliable dough. Make a log, cut it into pieces and roll those into finger sized noodles with slightly pointed ends. It doesn’t have to be exact or pretty. They’re going to taste pretty amazing even if they’re ugly.

Bring a pot of water to the boil and let the Schupfnudeln slide in and let them cook until they rise to the surface. It takes about 2 minutes. They’re not cooked through yet, but cooked enough to use for other recipes. Carefully take them out with a slotted spoon and let them cool on a tray or a plate before you use them in a recipe.

At this point, I like to keep them on the trays and flash-freeze them. After about 6 hours, I move them from the trays into a freezer bag. That way, they don’t stick together and I can take out as many as I want/need.

I already have a savory Schupfnudel recipe posted, in which they’re paired with spicy sausage and braised cabbage.

I also like them sweet. After blanching (or just thawed), fry the potato noodles on low in a bit of butter until golden. Traditionally, they’re served with crushed poppyseeds and a thick layer of powdered sugar. I like them with a slight dusting of powdered sugar, some finely chopped nuts and a drizzle of caramel sauce. Schupfnudeln with with chocolate sauce and strawberries are pretty awesome as well. Enjoy!

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