in Germany

Schupfnudeln made from rye dough

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Ingredients for 4 servings:

  • 250 g rye flour
  • 150 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The Swabian from Augsburg calls it Buabaspitzle

The rye flour is kneaded with lukewarm water to form a dough that’s not too light and kneaded until it no longer sticks. It’s important not to add any salt to the dough, otherwise the noodles will fall apart. This dough is formed into approximately 5 cm long, tapered, pencil-thin rolls, which are then “pushed” or pushed away from you by pushing them with the heel of your hand. They are boiled in boiling salted water, rinsed in a colander of cold water, and then drained well. Sauerkraut and Schupfnudeln are fried together in a pan, for example, or the Schupfnudeln are tossed in a pan with hot butter and fresh sage leaves. They are ideal for freezing.

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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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