German finger noodles Schupfnudeln - Schupfnudeln

Category: Vegetable and fruit dishes
Kitchen: german
German finger noodles Schupfnudeln - Schupfnudeln

Ingredients

potatoes 1 kg
egg 1 PC
Flour

Cooking method

  • Until the 17th century, the German finger noodles schupfnudeln were made only from flour, rye or wheat, later - with the addition of potatoes. In each land it is prepared in different ways, while everyone claims that they do it correctly and cannot be done otherwise. They are also called Baunzen or Bubespitzle in Baden, in Bavaria they are finger noodles, Bauchstechala, Schupfnudeln oder Dradewixpfeiferl in other lands they are called Krautnudeln, Schopperla or Schoppalla. The shape also varies, in Franken they are thin and pointed, and in Austria they are made with a sweet side dish and are called poppy noodles.
  • The main thing about this tastefully neutral dish is that it completely absorbs the smell and taste of the side dish. If sprinkled with sugar and cinnamon, it will be a dessert. If served with a spicy sauce, then there will be lunch.
  • They got their name from the verb "schupfen" - "to repulse". They are made with just such a characteristic "repulsive" movement of the palm.
  • German finger noodles Schupfnudeln - SchupfnudelnBoil potatoes, knead and cool slightly. Add the egg.
  • German finger noodles Schupfnudeln - SchupfnudelnAdd flour and knead the dough. According to the recipe, you need so much flour so that the dough does not stick to your hands. For some reason, it still stuck to me. German finger noodles Schupfnudeln - SchupfnudelnRoll out the dough in a long tube and cut into small pieces. Form an icicle with pointed ends 5-8 cm in size from each piece and cook for about 10 minutes in salted water or fry in a pan.
    German finger noodles Schupfnudeln - SchupfnudelnI fried in butter
    German finger noodles Schupfnudeln - SchupfnudelnI cooked as a side dish for cutlets with stewed sauerkraut.
  • Bon appetit, everyone.


Mikhaska
An interesting recipe! It's funny that different nations have so many similar recipes.
And yes! I also can't understand when they write what to add flour before the dough stops sticking. My potato dough always sticks to my hands.
olgea
For me, the taste is peculiar, maybe even more simply unusual.
posetitell
Oh, thanks, I already fell in love with this recipe! As I make my husband peel potatoes, I will try to fry and boil.
olgea
Nikkaplease, glad you liked the recipe

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