Schupfnudelpfanne

Name: Schupfnudelpfanne
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 400 g Potatoes (mainly mealy cooking); 20 g Durum wheat semolina; 1 TABLESPOON Flour; 2 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Carrots; 2 Onions (about 40 g each); 60 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp grated nutmeg; 30 g Butter or margarine; 1/2 bunch Parsley; 1 small bunch of chives; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

400 g Potatoes (mainly mealy cooking)
20 g Durum wheat semolina
1 TABLESPOON Flour
2 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Carrots
2 Onions (about 40 g each)
60 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp grated nutmeg
30 g Butter or margarine
1/2 bunch Parsley
1 small bunch of chives
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Flour

Directions

1
Wash the potatoes and boil in water for about 25 minutes. Peel the potatoes, drain and press them through a potato ricer. Knead semolina, flour and egg yolk, season with salt and pepper. Form finger-thick rolls (potato noodles) from the dough with floured hands. Let them stand in plenty of boiling salted water for 2-3 minutes until they float on top. Lift them out with a skimmer and let them drip off.
2
Wash, peel and slice the carrots. Steam them in little boiling lightly salted water for about 5 minutes. Then drain. Peel and halve onions and cut them into thin strips. Dice bacon. Heat oil in a pan. Leave the bacon in it until crispy and take it out. Fry the potato noodles in the bacon fat until golden brown, turning carefully. Season with salt, pepper and nutmeg. Add fat and heat up. Fold in onions and carrots and fry for another 5 minutes while turning. Wash parsley and chives and dab dry.
3
Leave the bacon in it until crispy and take it out. Fry the potato noodles in the bacon fat until golden brown, turning carefully. Season with salt, pepper and nutmeg. Add fat and heat up. Fold in onions and carrots and fry for another 5 minutes while turning. Wash parsley and chives and dab dry. Finely chop parsley, except for a little bit for garnishing, and fold into the pasta pan. Season with salt, pepper and nutmeg. Cut the chives into small rolls. Season crème fraîche with salt and pepper, stir in chives. To serve, put a thick blob of crème fraiche on the potato noodles. Serve garnished with parsley
4
Finely chop parsley, except for a little bit for garnishing, and fold into the pasta pan. Season with salt, pepper and nutmeg. Cut the chives into small rolls. Season crème fraîche with salt and pepper, stir in chives. To serve, put a thick blob of crème fraiche on the potato noodles. Serve garnished with parsley