Schupfnudeln (finger noodles) with plum compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, place the plums in a pot. Add the cinnamon stick, lemon juice and zest and sugar and bring to the boil. Stir cornflour with a little water until smooth. Pour into the plum juice while stirring and simmer for 1-2 minutes.

2. 2

   Remove from the heat and set aside to cool. Drain potatoes, peel and press through a potato ricer. Knead flour, semolina, vanilla sugar, 1 pinch of salt and egg yolk into the hot potato mixture. Sprinkle a work surface with semolina. First form long thin rolls of the potato mixture, cut them into 5-6 cm long pieces and form finger-thick sausages (potato noodles). Pour into boiling, slightly salted water and cook for 2-3 minutes until the potato noodles float on top. Pour onto a sieve, quench cold and drain on kitchen paper. Heat the fat in a pan and fry the potato noodles for 2-3 minutes, turning them over. Arrange in a bowl and dust with powdered sugar.

3. 3

   First form long thin rolls of the potato mixture, cut them into 5-6 cm long pieces and form finger-thick sausages (potato noodles). Pour into boiling, slightly salted water and cook for 2-3 minutes until the potato noodles float on top. Pour onto a sieve, quench cold and drain on kitchen paper. Heat the fat in a pan and fry the potato noodles for 2-3 minutes, turning them over. Arrange in a bowl and dust with powdered sugar. Serve with plum compote

4. 4

   Preparation time: 1 1/2 hours

Nutrition Facts

KCAL
520 kcal

CARBS
78 g

FATS
16 g

PROTEINS
8 g