Ingredients for Badische Schupfnudeln Spaetzle
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How to Make Badische Schupfnudeln Spaetzle
- Boil 1 kg of potatoes in their jackets for 25-30 minutes, or until easily pierced with a fork.
- Peel the boiled potatoes and place them on a lightly floured surface (approx. 2 tbsp all-purpose flour).
- Mash the potatoes thoroughly using a rolling pin or potato masher until smooth.
- Add 200g all-purpose flour, 1 large egg, 2 tbsp chopped fresh parsley, 1 tsp salt, and ½ tsp freshly grated nutmeg to the mashed potatoes.
- Knead the mixture vigorously for 5-7 minutes until a smooth, slightly elastic dough forms.
- Roll out the dough to a thickness of about 1 cm (or the thickness of your thumb).
- Cut the flattened dough into 5 cm long strips.
- Gently roll or stretch each strip, tapering the ends to create the characteristic Schupfnudeln shape.
- Let the shaped noodles rest for 15 minutes.
- Heat 100g of lard (or vegetable oil) in a large skillet over medium heat. Fry the Schupfnudeln in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch).
- Serve immediately with your favorite protein and side dish – roast pork, racks of lamb, sauerkraut, or a simple cabbage dish are all excellent choices!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
27g
Carbs
14g
