Pan-fried Schupfnudeln
Ingredients
- 500 gPotato (starchy variety)
- 150 gWheat flour (sifted)
- 1 pcEgg (whole)
- 40 gUnsalted butter (for frying)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (freshly ground)
Method
Hand-rolled potato noodles browned in nut-brown butter. A crispy outer shell with a melt-in-the-mouth center and a warm hint of nutmeg.
- 1
Boil the whole potatoes in their skins in salted water until a knife slides in and out easily.
- 2
Peel the potatoes while still hot and pass them through a ricer. Spread the mash on a work surface to let all the steam escape.
- 3
Mix the cold mash with flour, egg, salt, and nutmeg. Work the dough quickly until it is smooth and no longer sticks to your fingers.
- 4
Form small finger-thick logs. Roll each piece between your palms to taper the ends into points.
- 5
Drop the Schupfnudeln into simmering water. As soon as they float to the surface, remove them with a slotted spoon and drain.
- 6
Melt the butter in a pan until foaming. Sauté the noodles until they are golden brown and crispy on all sides.
Frequently asked questions
How do you get this dish right?
- The secret is in drying the mash: if it's too wet, you'll need too much flour and the noodles will be heavy.
- Do not overwork the dough once the flour is added to prevent it from becoming elastic.
How long does this dish keep?
Keep refrigerated for up to 48 hours. To reheat, simply pan-fry with a knob of butter to restore their crispiness.
