SCHUPFNUDELN RECIPES

Steps:

• Boil potatoes in skin, drain and cool for a few hours. Peel potatoes and mash. Mix with eggs and flour, season with salt, pepper and nutmeg and cheese
• Using your hands, shape potato mix into elongated shapes with pointy edges. If the dough sticks to your hands, moisten with cold water.
• Bring water to a boil in a large pot and reduce heat. Drop small batches of Schupfnudeln into the just simmering water. Cook until they float on top. Take out and drop into bowl of cold water. Drain in colander.
• Heat butter and oil and saute the fingers until golden brown and crisp pn all sides. Drain on paper towel and keep warm until all Schupfnudeln are done.

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.