• Home
  • How Tos
  • How to Make Schupfnudeln – German Potato Noodles from Scratch
0 0
How to Make Schupfnudeln – German Potato Noodles from Scratch

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
700g (1.5 lb) Starchy Potatoes
200g (1 1/4 cup) + more for dusting Flour
1/2 tsp Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

How to Make Schupfnudeln – German Potato Noodles from Scratch

Schupfnudeln are my absolute favorite type of German-style pasta. These potato noodles only require 3 ingredients and are fun to make and fun to eat! There are several variations of this noodle recipe, but I prefer to make them without eggs, the traditional way.

Features:
  • Healthy
  • Low Fat
Cuisine:

Ingredients

Directions

Share

Steps

1
Done

Special Equipment

A potato masher, a potato ricer, or a food processor attachment, e.g.,: Zulay Potato Masher; Potato Ricer and Masher; or my preferred tool of choice - the Kitchedaid Food Processor with the shredding disc - you can perfectly and effortlessly prepare your potato noodle dough within seconds - I love this thing! KitchenAid KFP1466ER 14-Cup Food Processor with Exact Slice System and Dicing Kit.

2
Done

Cook the Potatoes

Boil a pot of water. Add the potatoes with the skins on and cook for 30 minutes or until soft (a fork will poke through the potato when it's ready). Leaving the skin on will keep the maximum amount of moisture out of the actual potato. Drain and let cool.

3
Done

Make the Potato Noodle Dough

Peel the potatoes. Using a potato masher, a potato ricer, or a food processor attachment, mash the potatoes until no chunks remain. Tip: Do not puree them! This will break down the consistency and the potatoes will turn gooey and unusable! If using the food processor, transfer the potato mass to a large bowl. Add the salt and the flour and knead with your hands. Flour your work surface and hands, and knead the potato dough.

4
Done

Form the Schupfnudeln

First, start boiling water in a large pot on the stove. Then, roll the dough into a long, thin roll. Cut the roll into about 2.5 cm or 1" pieces. Take each piece and roll in the palms of your hands to form the traditional Schupfnudel shape.

5
Done

Cook the Schupfnudeln

Add a pinch of salt to the boiling water. Add the Schupfnudeln and cook for about 4-5 minutes.

6
Done

Die Schupfnudeln abschrecken!

Abschrecken literally means to scare off! In this case, we are preparing the noodles to keep their shape and consistency. Prepare a large bowl with ice-cold water (and ice cubes if you have any). Drain the schupfnudeln and add them directly to the cold water. Let soak for 1 minute. Drain well.

7
Done

Sauté the Schupfnudeln

Heat 2 Tbsp of butter in a frying pan. (Tip- every time I use my favorite cast-iron skillet for this, they seem to stick. I'd use a coated pan.) Sauté the Schupfnudeln in batches until golden brown.

8
Done

Recipe Idea

Schupfnudeln are the perfect noodle for sauerkraut! Schupfnudeln mit Sauerkraut – German Potato Noodles with Sauerkraut and Bacon.

Cauliflower White Bean Soup with Homemade Croutons Recipe Allison Antalek cut2therecipe
previous
Cauliflower White Bean Soup with Homemade Croutons
Schupfnudeln mit Sauerkraut German Potato Noodles with Sauerkraut and Bacon Recipe Allison Antalek cut2therecipe
next
Schupfnudeln mit Sauerkraut – German Potato Noodles with Sauerkraut and Bacon
Cauliflower White Bean Soup with Homemade Croutons Recipe Allison Antalek cut2therecipe
previous
Cauliflower White Bean Soup with Homemade Croutons
Schupfnudeln mit Sauerkraut German Potato Noodles with Sauerkraut and Bacon Recipe Allison Antalek cut2therecipe
next
Schupfnudeln mit Sauerkraut – German Potato Noodles with Sauerkraut and Bacon
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here