Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)

“From the Swabian region of Germany. These are so comforting. After cooking, fry in butter. Kids love these! Makes a very good side dish w/ meat and salad, or hot veggies.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the potatoes and put through a ricer, or grate fine.
  2. Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
  3. Knead well.
  4. On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
  5. Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
  6. Drain and fry in butter until lightly browned.
  7. Serve with meat or sauerkraut.

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