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Upper Palatinate Schupfnudeln

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Ingredients for 3 servings:

  • 500 g potatoes
  • 300 g flour
  • Salt
  • Clarified butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Finger noodles

Boil the potatoes and either mash them while still hot or grate them onto a board while cooled. Sift over the flour and season with salt. Knead all ingredients into a dough. Form rolls and twist the rolls into approximately 3cm long “fingers” until all the dough is used up. Fry in batches over medium heat in clarified butter until golden brown. Serve with red cabbage or sauerkraut, savoy cabbage, or kohlrabi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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