The Swabian recipe “Schupfnudeln” is a regional specialty from the German region Swabia, from the Schwabenland around Stuttgart and Ulm (the region around Stuttgart down to the Lake of Constance, the region where Spaetzle come from). On every local fair they make Schupfnudeln with Sauerkraut. They are also called “Bubespitzle” in the Swabian dialect.
The English word for it is “Fingernoodle”. These noodles are made out of a potato dough, and you would roll small pieces of it, boil in water and serve with Sauerkraut (one option). Happy Cooking!
800 g boiled potatoes (such as Russet, should be soft cooking potatoes, boiled the day before)
8 tbsp flour
2 tbsp taste neutral oil
Cooking Instructions Schupfnudeln
– Boil potatoes the day before.
– Peel potatoes and grate them into a big bowl.
– Add the eggs, nutmeg and app. 8 tbsp flour to the grated potatoes and make a dough (knead the potatoes with your hands until you get a dough that you can form).
– On a wooden board sprinkle flour and form out of the potato dough 2 long rolls.
– Cut thin slices from the rolls and form noodles which are pointy at both ends (length: thumb size).
– Roll them in flour.
– Bring water in a big pan to a boil (with 1 tsp salt).
– Put some of the Schupfnudeln into the boiling water (not all at once).
– They are done when they are swimming at the surface of the water.
– Remove them right away, place on a clean kitchen cloth so they can dry.
– Proceed in this fashion until all noodles are cooked.
– Schupfnudeln are dry after 30-60 minutes and can be mixed with the Sauerkraut.
1. If you don’t want to mix the Schupfnudeln with Sauerkraut, just add some butter in a non-stick pan, and brown for some minutes.
Serve with lettuce or carrot/cabbage salad.
2. Add Sauerkraut: In hot butter brown some chopped onions, then add the sauerkraut. Brown it briefly, then add the Schupfnudeln.