Schupfnudeln

Name: Schupfnudeln
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 100 g Flour; 2 TABLESPOONS Cornstarch; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2-3 Onions; 6 TABLESPOONS Butter; 1 Stalk curly parsley; 7-10 Tbsp Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg floury potatoes
100 g Flour
2 TABLESPOONS Cornstarch
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2-3 Onions
6 TABLESPOONS Butter
1 Stalk curly parsley
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook in boiling water for about 30 minutes. Drain potatoes, steam and peel. While still hot, press them through a potato press and let them cool down. Add flour, starch and egg.
2
Season with about 1 level teaspoon of salt and nutmeg and knead to a smooth dough. Form into finger-thick rolls on a work surface sprinkled with flour. Cut 5-6 cm long pieces. Form these into potato noodles with pointed ends.
3
Bring plenty of salted water to the boil in a wide saucepan. Cook the potato noodles (possibly in portions) for about 3 minutes until they float on top. Take them out with a skimmer and let them cool down on a tea towel.
4
Peel onions and cut them into rings. Melt 4 tablespoons of butter in a large pan. Fry the potato noodles until golden brown. Melt 2 tablespoons of butter in another pan and fry the onions.
5
Add the onions to the potato noodles. Wash and chop the parsley and sprinkle over it.