Baden Buebespitzle

Ingredients for 4 servings:

• 1 kg potato(s), floury, best cooked the day before
• 250 g flour
• 2 eggs
• nutmeg
• Salt
• butter

Instructions

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

potato noodles

Boil the potatoes with their skins on, preferably the day before. Peel them and mash them with a potato masher or spaetzle press. Then knead them with the flour and eggs until you have a smooth dough and season with salt and nutmeg. Form the dough into rolls about 5 cm long, finger-thick, and tapered at the ends. Place the rolls in boiling salted water. As soon as they float to the surface, remove them and keep warm. Finally, fry them lightly in a pan with butter. I always serve them with homemade wild garlic pesto and extra Parmesan cheese. A little more history: there is a widespread belief that Buebespitzle are identical to Swabian Schupfnudeln. This is not true. The reason for the difference between Schupfnudeln and Buebespitzle lies in history. Before the potato became native to Europe, the only known grain was grain, which was processed into flour. Schupfnudel, however, is an old Landsknecht dish, prepared as early as the Thirty Years’ War. In the past, each Landsknecht received a ration of flour. From this ration, the Landsknechts made Schupfnudeln with flour and water (see recipe). It wasn’t until the potato arrived in Germany that the recipe was further developed and refined, resulting in the famous Baden Buebespitzle.