German Potato Noodles – Schupfnudeln

You are currently viewing German Potato Noodles – Schupfnudeln

A Taste of German Tradition – How to Make Authentic German Potato Noodles

Schupfnudeln, a traditional German potato noodle, is a delicious and versatile dish that will take your taste buds on a journey to the heart of Germany. These delightful dumplings have a unique texture and can be served with various main dishes. In this food blog, we will teach you how to make authentic Schupfnudeln from scratch, share expert tips and tricks for perfect results, and suggest traditional main dishes that pair well with these noodles. Get ready to impress your family and friends with a true taste of German cuisine!

Tips and Tricks for Perfect Schupfnudeln Every Time

  1. Use starchy potatoes: They provide the right texture and help the dough to hold together better. For example: Russet, Idaho & Yukon.
  2. Avoid overworking the dough: Gently mix the ingredients to ensure your Schupfnudeln remain tender and fluffy.
  3. Boil the potatoes in their skins: This prevents them from absorbing too much water, which can result in a soggy dough.
  4. Cool the potatoes: Allowing the potatoes to cool before mixing helps prevent the dough from becoming too sticky.
  5. Test one Schupfnudel before cooking the entire batch: This allows you to adjust the dough consistency if needed.
  6. Cook in batches: To prevent overcrowding, cook the Schupfnudeln in batches, ensuring they don’t stick together.

Traditional German Main Dishes to Serve with Schupfnudeln

  1. Sauerkraut and bacon: Fry some bacon and onions, then add sauerkraut and caraway seeds. Cook until heated through, and serve alongside the Schupfnudeln.
  2. Mushroom sauce: Create a creamy mushroom sauce with onions, garlic, sliced mushrooms, white wine, and heavy cream. Season with salt, pepper, and thyme, then serve over the Schupfnudeln for a rich, satisfying meal.
  3. Pork roast with gravy: Slowly roast a marinated pork loin or shoulder, then serve sliced alongside the Schupfnudeln, with a generous helping of the rich, savory gravy from the roast.
  4. Beef rouladen: Thinly sliced beef is rolled with a filling of bacon, onions, pickles, and mustard, then braised until tender. Serve the rouladen with Schupfnudeln and a side of red cabbage.
  5. Cabbage rolls: Stuff cabbage leaves with a mixture of ground meat, rice, and seasonings, then bake them in a flavorful tomato sauce. Pair these hearty rolls with Schupfnudeln for a comforting, filling meal.
  6. Swabian goulash: This hearty, slow-cooked beef stew with a tomato and paprika base is a regional specialty of Swabia, Germany. Serve it over Schupfnudeln for a tasty twist on the traditional combination.
  7. Bratwurst and onions: Pan-fry or grill bratwurst sausages and serve with caramelized onions and Schupfnudeln for a classic German combination.

By serving Schupfnudeln with these traditional German main dishes, you’ll be able to showcase the versatility and heartiness of this delicious potato noodle. Enjoy the authentic flavors of German cuisine and impress your family and friends with your culinary skills!

Print Recipe
No ratings yet

German Potato Noodles - Schupfnudeln

Savory German potato noodles, versatile & tasty!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: German, Swabian
Keyword: Noodles, Potato Noodles, Potato Pancakes, Schupfnudeln
Servings: 4 people
Calories: 318kcal


  • 1.5 lbs. Russet Potato
  • 1 cup All-Purpose Flour
  • 1 Egg
  • ½ tsp. Salt
  • ¼ tsp. Nutmeg
  • 2 tbsp. Unsalted Butter


  • Boil the potatoes in their skins until they are tender, about 30-40 minutes. Drain, let them cool slightly, and then peel the skins off.
    1.5 lbs. Russet Potato
  • Press the potatoes through a potato ricer or mash them finely with a fork. Allow them to cool to room temperature.
  • In a large mixing bowl, combine the cooled, riced potatoes with the flour, egg, salt, and nutmeg. Gently mix until you have a smooth dough.
    1 cup All-Purpose Flour, 1 Egg, ½ tsp. Salt, ¼ tsp. Nutmeg
  • Divide the dough into four portions. On a lightly floured surface, roll each portion into a rope about 1/2-inch (1.25 cm) in diameter.
  • Cut the ropes into 1-inch (2.5 cm) pieces and roll each piece into a small oval shape with tapered ends.
  • Bring a large pot of salted water to a gentle boil. Cook the Schupfnudeln in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain on paper towels.
  • In a large skillet, melt the butter over medium heat. Fry the Schupfnudeln until they are golden brown on all sides. Serve immediately.
    2 tbsp. Unsalted Butter


Calories: 318kcal | Carbohydrates: 55g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 264mg | Potassium: 761mg | Fiber: 3g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 3mg

Leave a Reply