Schupfnudeln basic recipe
Tags:
alcohol-free
vegetarian
Description
Schupfnudeln should actually be called Schupfkartoffeln, because they are made from potato dough. Similar to the classic potato, they are a versatile side dish for a wide variety of dishes. Alternatively, they can also be used to create delicious stir-fry dishes. Our recipe is
a great basis for your own ideas. Whether sweet, hearty or as a quick after-work dish - from now on you can't imagine your menu without them ...
Zutaten für
For the schupfnudeln
500
g
potatoes, floury cooking
1
egg yolk
100
g
wheat flour (+ a little more for kneading)
50
g
durum wheat semolina
50
g
butter
salt, nutmeg to taste
Preparation
Prepare the schupfnudeln
1
Cook the potatoes in their skins, let them steam out a little and then peel them.
2
Press the potatoes and knead them with the egg yolk, butter, flour and semolina as well as some salt and nutmeg (if necessary) to a smooth dough.
3
Now divide the dough into evenly sized portions and then roll them into the typical Schupfnudel shape.
4
Now boil the Schupfnudeln in lightly salted water for five minutes until they float to the surface. They can then be processed further according to taste.
Zutaten für
For the schupfnudeln
500
g
potatoes, floury cooking
1
egg yolk
100
g
wheat flour (+ a little more for kneading)
50
g
durum wheat semolina
50
g
butter
salt, nutmeg to taste
