Schupfnudeln (German Potato Noodles)
What gnocchi are to Italians, Schupfnudeln are to Swabians. This Swabian specialty allegedly dates to the Thirty Years' War when soldiers formed dough and water into elongated noodles. The potato addition later reflected Swabian frugality - using affordable potatoes to stretch expensive flour. Starchy potatoes are essential because they contain more binding starch and less water than waxy varieties.
Ingredients
- 500g starchy potatoes (mehligkochend)
- 100-150g flour
- 1 tablespoon potato starch
- 1 egg
- Salt to taste
Instructions
Wash potatoes, place in pot, cover with cold water, bring to boil and simmer 20-40 minutes until tender. Cool, peel, and press through ricer into bowl. Let cool completely.
Add approximately 100g flour, starch, egg, and salt. Mix roughly with fork first, then knead quickly by hand until smooth. Add more flour if too sticky.
On floured surface, shape dough into 2-2.5cm thick rolls. Cut 1.5-2cm pieces and hand-roll into pointed noodle shapes. Place on floured board.
**Stovetop method:** Boil in salted water until they float. Remove with slotted spoon and drain. Pan-fry in butter or oil before serving.
**Steam method:** Place on greased, perforated baking sheet and steam at 100°C for approximately 10 minutes. Pan-fry before serving.