Schupfnudeln: Yet another delicious noodle to enjoy

Schupfnudeln: Yet another delicious noodle to enjoy

by Anna Leigh Bagiackas
Stripes Europe

You’ve heard of spätzle, one of Germany’s most famous culinary specialties. But maybe you haven’t heard of the lesser-known “schupfnudel,” a potato noodle that is equally delicious and has been made popular in Bavaria, Swabia and Tyrol. The “schupf” in the name relates to the noodle’s shape, which is hand-rolled with a thicker middle and tapered ends. Today, it is typically made from a potato and egg dough, but its earliest recipes—from around the Thirty Years’ War—include only wheat and rye flours. Some might also know it by its name of “fingernudeln”—also related to its shape—and cooks may be reminded of gnocchi when making it. And like gnocchi, making schupfnudeln by hand is a project, so if you’d rather just skip to the eating, look for some pre-packaged noodles at your local German grocery store.

Aside from the fact that they are noodles, what else is there to love about schupfnudeln? Its versatility. Make it into a savory, meat-filled dish, like the sauerkraut one here, or go meatless with loads of veggies. Then, of course, you can venture toward the sweet side with some powdered sugar and a fruit compote, Nutella or banana.

German Schupfnudeln with Sauerkraut

Servings: 4

Start to finish: 2 to 3 hours

For the schupfnudeln:

750 grams potatoes

1 medium egg

1 medium egg yolk

Salt

Nutmeg

150 grams all-purpose flour

20 grams cornstarch

For the sauerkraut:

2 to 3 tablespoons butter

100 grams bacon, diced

2 red onions, chopped

500 grams sauerkraut (preferably fresh)

100 ml vegetable broth

100 ml apple juice

Salt

Freshly ground pepper

Caraway seeds

Place potatoes and 2 teaspoons of salt in large pot and cover with water. Bring to boil and cook for 25 to 30 minutes, until tender. Meanwhile, preheat oven to 250°F (120°C). Drain potatoes and place on a baking sheet and then put in oven to dry for about 20 minutes. Remove from oven and let cool for 5 minutes.

Peel the potatoes and mash them, preferably with a potato ricer. Place in a large bowl, add the whole egg and additional egg yolk. Season with salt and pinch of nutmeg, mixing to combine. In a separate bowl, mix flour and cornstarch and then add to the potato mixture. Knead to get a nice smooth dough. You can add a little flour if dough is too sticky. Then divide the dough into four equal pieces and shape each into a log. Cut off small pieces and roll them in the palms of your hands, with the middle being the thickest and either end tapering off. Continue with the rest of the dough.

Heat up a large pot of water with salt and bring to boil, then reduce the heat to a simmer. Add the noodles in batches, cooking for a few minutes until done. They are done when they float back to the surface of the simmering water. Remove from water and let drain. Cook all the noodles.

Melt one tablespoon butter in a large pot. Add diced bacon and fry until browned, then add the chopped onions and cook until lightly browned, about 5 to 10 minutes. Add the sauerkraut, mixing everything so it is well combined. Then add the broth and apple juice, letting cook for several minutes until the sauerkraut has some color. Season to taste with salt, pepper and caraway seeds.

In the drained and dried pot from simmering the noodles, melt remaining butter. Add the noodles and fry until lightly browned. Add the sauerkraut and mix until combined. Reduce heat slightly and let noodles and sauerkraut cook together for a few minutes before serving. Season with salt and pepper to taste and serve.

(This recipe was adapted from Bake to the Roots.)

 

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