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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

Ingredients

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

Instructions

  • 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

Nutrition

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