Potato Noodles Schupfnudeln Bubespitzle Wargele Recipes

POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE)

Steps:

• Peel the potatoes and put through a ricer, or grate fine.
• Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
• Knead well.
• On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
• Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
• Drain and fry in butter until lightly browned.
• Serve with meat or sauerkraut.

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.