Best 4 Potato Noodles Schupfnudeln Bubespitzle Wargele Recipes

POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE)

Steps:

• Peel the potatoes and put through a ricer, or grate fine.
• Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
• Knead well.
• On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
• Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
• Drain and fry in butter until lightly browned.
• Serve with meat or sauerkraut.

SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
• Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
• Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
• Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

BADISCHE SCHUPFNUDELN (SPAETZLE)

Steps:

• Boil the potatoes in their jackets for 25-30 minutes.
• Peel the potatoes and put them on a lightly floured board.
• Mash them with a rolling pin.
• (You can also use a potato masher).
• Add flour, egg, parsley, salt and nutmeg.
• Knead well to form a smooth dough.
• Roll out the dough to about 1 cm thick or to the thickness of your thumb.
• Cut flattened dough into thin strips of 5 cm long.
• Gently roll out the strips or stretch them until the ends taper.
• Leave aside for 15 minutes.
• (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
• Heat lard in a pan and fry the noodles till golden brown.
• Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.