Potato Noodles ('Schupfnudeln')
Potato Noodles ('Schupfnudeln')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- For the potato noodles:
- 2 lb (900 g) starchy potatoes
- salt, to taste
- 2.65 oz (75 g) coarsely milled white soft wheat flour (German Spätzlemehl | griffiges Mehl) or all-purpose flour (this works too but the dough will be sticky!)
- 2.65 oz (75 g) potato starch
- 2 egg yolks, size L
- 1 tbsp butter
- freshly grated nutmeg, to taste
- salt, to taste
- To serve:
- 2 tbsp clarified butter
- 1 tsp butter
Instructions
- 1
Cook the potatoes:
- 2
Leave the potatoes unpeeled and put them inside a large pot. Cover them with cold water and season liberally with salt. Bring the water to a boil and let the potatoes simmer, covered, until completely tender which should take about 20-25 minutes. Check for doneness by poking the potatoes with a sharp paring knife. If the potatoes easily slide off the knife they are ready. Drain the cooked potatoes and peel them while they're still hot.
- 3
Prepare the potato dough and shape your noodles:
- 4
Press the hot and peeled potatoes through a potato ricer or pass them through a tamis. Let the potatoes cool down slightly before adding the flour, potato starch, egg yolks, and butter. Just mix the dough briefly and don't knead it. You don't want to develop any gluten as you're aiming for a fluffy and pillowy texture. Season the dough with nutmeg and salt to taste. Dust your work surface with flour and, working in batches, take some of the dough and roll it out into a sausage that is about 1 inch in diameter. Divide the dough into smaller pieces and form the potato noodles by rolling the dough with the palm of your hand into the shape of a tapered cylinder, about the size of your little finger.
- 5
Cook your potato noodles:
- 6
Blanch the potato noodles in lightly simmering and salted water. The water shouldn't be boiling heavily as this could cause your potato noodles to fall apart. Once they float on the surface, take them out of the water and leave them on the counter to dry on the outside.
- 7
Serving the potato noodles:
- 8
Heat the clarified butter in a large nonstick saute pan over medium heat and add the potato noodles in a single layer so that all of them have contact to the pan surface. It's best to work in batches. After 2-3 minutes, turn the potato noodles over and continue frying them until the second side is golden brown, about 2-3 more minutes. Add the butter into the pan and swirl it around so that the potato noodles get evenly glazed. Serve while still hot with sauerkraut or anything saucy.