Best Badische Schupfnudeln Potato Noodles Recipes

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BADISCHE SCHUPFNUDELN (SPAETZLE)



Badische Schupfnudeln (Spaetzle) image

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.

Provided by Jonah

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

750 g potatoes
60 g flour
1/2 teaspoon salt, to taste
1 egg
1/4 teaspoon nutmeg, freshly scraped or ground,or as desired
1 tablespoon chopped parsley
50 g lard

Steps:

  • 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.

Nutrition Facts : Calories 331.2, Fat 14.1, SaturatedFat 5.4, Cholesterol 64.8, Sodium 320.3, Carbohydrate 44.4, Fiber 4.6, Sugar 1.6, Protein 7

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

Steps:

  • Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
  • After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
  • Mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
  • Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
  • Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
  • In a medium-sized pan, melt the butter.
  • Add noodles and bacon and fry until both are golden brown on all sides.
  • Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
  • Top with green onions before serving.
  • Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

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