Schupfnudeln

Ingredients for 1 servings:

• 2 potatoes
• 1 egg(s)
• 3 tbsp flour
• 100 g bacon (smoked belly bacon)
• 1 handful of sauerkraut

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The Swabian potato noodles

Basic Schupfnudeln recipe: Boil the potatoes in their skins until soft, peel them, and mash them while still warm using a potato ricer. You can also use a spaetzle press or simply mash them. Break the egg in a small bowl and add half to the mashed potatoes. Season with salt and a little nutmeg. Add 3 tablespoons of flour and knead into a soft dough. Shape this into 2-3 rolls about the thickness of your thumb and cut into slices about 1 cm thick with a knife. Shape these into the classic rolls, tapering to a point at the end. Dust the dough with flour while you do so, while it may still be a bit sticky. Cook in plenty of mildly simmering salted water for about 3-4 minutes. When the noodles float to the top, they are done. Preparation of the “Schupfnudeln with Cabbage and Bacon” version: Cook the sauerkraut in its own juices with a little broth in a small pot for about 1/4 hour. Dice the bacon and fry in a large pan over low heat. Add the Schupfnudeln and let them brown slightly. Mix in the drained sauerkraut and fry for about 2-3 minutes. Serve on a preheated plate.