Schupfnudeln basic recipe

Name: Schupfnudeln basic recipe
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 150 g Pasta flour; 2 Eggs (size M); 7-10 Tbsp Salt; 1 knife tip Turmeric; 7-10 Tbsp Flour

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
150 g Pasta flour
2 Eggs (size M)
7-10 Tbsp Salt
1 knife tip Turmeric
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook in boiling water for about 30 minutes. Drain potatoes, steam and peel. Press them still hot through a potato press, let them cool down
2
Add flour and eggs. Season with 1 pinch of salt and turmeric and knead to a smooth dough. Form into finger-thick rolls on a well floured work surface with floured hands and cut into 4-5 cm long pieces. Place these in the hollow of your hand and form into potato noodles with pointed ends (75-80 pieces).
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