Badische Schupfnudeln (Potato Noodles)
Hailing from Baden-Baden and the Baden-Wurttemberg region in southwestern Germany, schupfnudeln is a variety of spaeztle, which is a form of homemade pasta. Its name is derived from the Upper German term 'Schupfen,' which translates to 'to push, shove, throw, or chuck.' The traditional method involves crafting these noodles by hand, where potato dough is rolled out on a board and then cut into noodle-like shapes. Despite their simplicity and ease of preparation, schupfnudeln are a delectable addition to a wide range of dishes, including roast pork, racks of lamb, bacon bits, sauerkraut, and various cabbage-based recipes.
Ingredients
- 1 ½ pounds russet potatoes
- ½ cup all-purpose flour
- 1 egg.
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground nutmeg
- ¼ cup lard or other cooking fat
Instructions
- 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.
- 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.
- In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 39mgSodium: 213mgPotassium: 504mgFiber: 3gSugar: 1gVitamin C: 23mgCalcium: 21mgIron: 2mg
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