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 you also can get Spaetzle). On every local fair you can get Schupfnudeln with Sauerkraut and Spaetzle. There is no English name for it. It’s a potato dough and you would roll small pieces of it, boil in water and serve with Sauerkraut. Happy Cooking!
Ingredients Swabian Recipe Schupfnudeln
800 g boiled potatoes (soft potatoes, floury, boiled the day before)
8 tbsp flour
2 tbsp oil
Cooking Instructions Swabian Recipe 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 pot to a boil (with 1 tsp salt).
– Put some of the Schupfnudeln into boiling water (not all at once), they are done when they are swimming at the surface of the water.
– Remove them out right away, put them 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.
If you don’t want to mix them with Sauerkraut, just add some butter in a skillet and fry them until golden. Serve with green salad.
For the Sauerkraut version you brown some onions first, add the sauerkraut, brown it a little too, then add the Schupfnudeln.