Potato Noodles

1. As far as the preparation of the potatoes is concerned, the opinions are divided: Fraction A – only jacket potatoes are the real thing. Fraction B – lightly salted boiled potatoes are the real thing , then correspondingly less egg and a little more potato flour. So how the potatoes are prepared does not matter, only pressing warm is recommended and if you now ask why, you are welcome to chase the cold potatoes through the press.
2. Let the potatoes boil until soft and press them through a potato press. Let it cool down and then put it in the fridge
3. Add the potato flour, egg, salt, pepper and nutmeg and knead into a dough that no longer sticks to your fingers. Send the dough on vacation in the refrigerator for at least 30 minutes
4. Shape the dough into two rolls, cut even pieces from these and shape into potato noodles with floured hands. If you stack the formed potato noodles in turrets like I do, please put enough flour in between, otherwise it will turn into a large lump of dough again. Let these portions steep in boiling salted water. Remove with a slotted spoon and drain. This is the perfect time to store the potato noodles in the frozen food, freeze them on a board and then later put them in a can or a freezer bag.

Schupfnoodeln as a side dish

1. Heat the butter in a pan and fry the potato noodles in it until golden brown and serve – good hunger

Potato noodles for dessert

1. Add a little sugar and cinnamon to the pan and let it caramelize. With compote and z. B. Vanilla ice cream

Potato noodles as a main meal

1. Add drained sauerkraut, a finely diced onion and some diced bacon to the browned potato noodles. Mix well and season with salt and pepper