Pan-fried Schupfnudeln

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.

• Prep time: 35 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 325
• Protein: 8 g
• Carbs: 48 g
• Fat: 10 g

Ingredients

• 500 g Potato ( starchy variety )
• 150 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 40 g Minimum butter sweet ( for frying )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Boiling potatoes

   Boil the whole potatoes in their skins in salted water until a knife slides in and out easily.

2. Drying the mash

   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. Making the dough

   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. Hand shaping

   Form small finger-thick logs. Roll each piece between your palms to taper the ends into points.

5. Poaching

   Drop the Schupfnudeln into simmering water. As soon as they float to the surface, remove them with a slotted spoon and drain.

6. Browning in butter

   Melt the butter in a pan until foaming. Sauté the noodles until they are golden brown and crispy on all sides.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 48 hours. To reheat, simply pan-fry with a knob of butter to restore their crispiness.