Badische Schupfnudeln (Spaetzle)
"This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Boil the potatoes in their jackets for 25-30 minutes.
- Peel the potatoes and put them on a lightly floured board.
- Mash them with a rolling pin.
- (You can also use a potato masher).
- Add flour, egg, parsley, salt and nutmeg.
- Knead well to form a smooth dough.
- Roll out the dough to about 1 cm thick or to the thickness of your thumb.
- Cut flattened dough into thin strips of 5 cm long.
- Gently roll out the strips or stretch them until the ends taper.
- Leave aside for 15 minutes.
- (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
- Heat lard in a pan and fry the noodles till golden brown.
- Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.
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Reviews
-
This was very good. But you can eat them sweet,too. I tried them once with thick Vanillin-sauce. My kids liked it. But schupfen doesn't have to do with schubsen.... it means something to throw lightly. The Schupfnudeln are thrown lightly in the pan, when you fry them. -
Very delicious! I didn't put in any nutmeg or parsley because we didn't have either at home which made mine rather plain, but they turned out to make a great meal, combined with Sauerkraut (very typical). I made one mistake by peeling the potatoes before boiling them, I think that's probably why the dough was quite sticky. The result was *very* homemade looking Schupfnudeln, but that was quite ok for the family! I'll defnitely make this again!
RECIPE SUBMITTED BY
I'm a language tutor who teaches English, French and German and who loves to cook. I live in Kota Kinabalu, the capital of the north Borneo island state of Sabah in East Malaysia. Besides cooking, I'm interested, of course, in languages, travel, people from all over the world, books, movies, sports and classical music.
