in Germany

Buabaspitzla

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), floury
  • 1 m.-sized egg(s)
  • n. B. Flour
  • e.g. nutmeg, grated
  • n. B. Salt
  • e.g. fat for baking or clarified butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Potato noodles, Schupfnudeln

Boil floury potatoes until tender and press them through a potato ricer. Add egg, salt, grated nutmeg, and enough flour to hold the mixture together. Let cool slightly and form into finger-length and finger-thick potato noodles. Bring these to a boil in salted water and then fry them lightly in shortening or clarified butter until lightly browned.

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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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