DISH RESEARCH · Side dish
Schupfnudeln
GuteKueche’s schupfnudeln presses cooked potatoes into a wheat-flour-and-durum-semolina dough, shapes finger-thick noodles by hand and gently boils them before draining.
About Schupfnudeln
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GuteKueche’s basic schupfnudeln makes finger-thick potato noodles with wheat flour, durum semolina, butter and a supplied yolk. The boiled noodles are drained for further savoury or sweet preparation.
The floury potatoes cook in a pot of water for about twenty to twenty-five minutes until soft. They cool slightly, are peeled and pass through a potato press.
The pressed potatoes are kneaded by hand with the wheat flour, durum semolina, listed pinch of salt, butter and supplied yolk. The source advises brief kneading and prompt working with little pressure.
On a floured work surface, the dough forms rolls about three centimetres thick. These are cut into slices about two centimetres thick, and the palm shapes each slice into a finger-thick noodle.
The noodles enter a separate bath of lightly salted boiling water. They are stirred carefully and simmer gently until they float, about five minutes. A slotted ladle lifts them out and they drain well before further savoury or sweet preparation.
Ingredients in Schupfnudeln
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Potatobase
- Eggbinder
- Saltseasoning
- Buttercooking medium
- Wheat flourbinder
- Vegetable Oilcooking medium
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.