BADISCHE SCHUPFNUDELN (POTATO NOODLES)
Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.
Provided by Seb
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g
POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE)
From the Swabian region of Germany. These are so comforting. After cooking, fry in butter. Kids love these! Makes a very good side dish w/ meat and salad, or hot veggies.
Provided by HelenG
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
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.
POTATO NOODLES
Here's a grandmother's recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.
Provided by Florence Fabricant
Categories noodles, side dish
Time 1h
Yield 4 side-dish servings
Number Of Ingredients 8
Steps:
- Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that's not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that's about 1/4-inch thick.
- Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.
- Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.
- Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.
BADISCHE SCHUPFNUDELN (SPAETZLE)
This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum.
Provided by Jonah
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 331.2, Fat 14.1, SaturatedFat 5.4, Cholesterol 64.8, Sodium 320.3, Carbohydrate 44.4, Fiber 4.6, Sugar 1.6, Protein 7
SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
More about "potato noodles schupfnudeln bubespitzle wargele recipes"
OMA’S SCHUPFNUDELN ~ GERMAN POTATO NOODLES - JUST LIKE …
From quick-german-recipes.com
GERMAN POTATO NOODLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN POTATO NOODLES (GERMAN SCHUPFNUDELN) - BIANCA …
From biancazapatka.com
SCHUPFNUDELN (GERMAN POTATO NOODLES) - RECIPES FROM …
From recipesfromeurope.com
4.9/5 (16)Total Time 1 hrCategory DinnerCalories 262 per serving
- Cook the potatoes in boiling water with the peel on for around 20-25 minutes until you can easily pierce them with a fork. Remove them from the pot.
- Mash the potatoes with a potato masher or press them through a potato press. Make sure that there are no lumps.
- Place the mashed potatoes in a medium-sized mixing bowl. Add the flour, egg, salt, pepper, and nutmeg (optional). Mix everything together using your hands and form a ball of dough.
SCHUPFNUDELN - I LIKE GERMANY
From ilikegermany.com
SCHUPFNUDELN - GERMANFOODS.ORG
From germanfoods.org
SCHUPFNUDELN (GERMAN POTATO NOODLES) - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE) RECIPE
From pinterest.com
POTATO NOODLES SCHUPFNUDELN, BUBESPITZLE, WARGELE) RECIPE
From recipe-tags.blogspot.com
POTATO NOODLES SCHUPFNUDELN, BUBESPITZLE, WARGELE) RECIPE
From recipe-tags.blogspot.com
SCHUPFNUDELN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BUBESPITZLE RECIPE - ALEX BECKER MARKETING
From alexbecker.org
AMAZON.COM: POTATO NOODLES
From amazon.com
You'll also love