Schupfnudeln aus der Pfanne

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered in water for about 20 minutes. Then drain, rinse under cold water and peel. Press them through a potato press while still hot.

2. 2

   Add flour, starch, egg, 1 level teaspoon of salt and 1 pinch of nutmeg. Mix everything with a wooden spoon to a firm smooth dough and let it rest for about 20 minutes.

3. 3

   Form the dough into finger-thick rolls (each 30 cm long) on some flour. Cut into 5-6 cm long pieces. Form these into small rolls with pointed ends.

4. 4

   Bring plenty of salted water to the boil in a wide saucepan. Cook the potato noodles in it in 2 portions at low heat for about 5 minutes until they float on the surface.

5. 5

   Lift out with a skimmer and drain on a tea towel. Peel onions and cut them into rings. Heat 2 tablespoons of lard in a large pan. Fry the onions in it until golden brown, take them out.

6. 6

   Heat 2 tablespoons of lard in a frying pan. Fry the potato noodles in it in portions all around until golden brown. Season with salt and pepper. Wash and chop the parsley. Sprinkle the potato noodles with onions and parsley.