Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.

Seb

Gallery

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

215 calories; protein 4.4g 9% DV; carbohydrates 27.9g 9% DV; fat 9.6g 15% DV; cholesterol 39.1mg 13% DV; sodium 212.8mg 9% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/28/2009
Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy dense noodles. Also a restaurant trick is to bake the potatoes in the oven and it's very important to mix the egg in while the potatoes are still warm otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln Read More
(101)

Most helpful critical review

Rating: 2 stars
08/18/2008
Giving two stars due to incorrect directions and difficulty of preparation; it still tasted great after I did my own troubleshooting! The directions for the recipe do not work! I'd highly recommend peeling the potatoes before cooking as I lost half to the trash trying to peel soft potatoes! Also the amount of flour suggested is bogus! For 6 servings it said 1/4 cup. I needed to add 2 cups before my potato mixture would even roll out on a heavily floured surface. Tasted good but didn't get very good "noodle" shapes due to low flour content. I'd recommend upping the flour. My grandmother made these for years and never gave a recipe before getting Alzheimer's. Read More
(30)
33 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
08/28/2009
Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy dense noodles. Also a restaurant trick is to bake the potatoes in the oven and it's very important to mix the egg in while the potatoes are still warm otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln Read More
(101)
Rating: 5 stars
06/28/2005
I lived in Germany for three and a half years and after stumbling across this recipie I knew I had to make it--the final product is an extremely authentic noodle and tastes exactly like I remember. They are also very good sauteed with onion.:) Read More
(64)
Rating: 5 stars
02/10/2010
This recipe is NOT wrong as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on peeled them after they had cooled slightly and added the other ingredients (just a 1/2 cup of flour) just as the recipe says and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour otherwise they get soggy and then it's necessary to use more. Read More
(49)
Advertisement
Rating: 2 stars
08/18/2008
Giving two stars due to incorrect directions and difficulty of preparation; it still tasted great after I did my own troubleshooting! The directions for the recipe do not work! I'd highly recommend peeling the potatoes before cooking as I lost half to the trash trying to peel soft potatoes! Also the amount of flour suggested is bogus! For 6 servings it said 1/4 cup. I needed to add 2 cups before my potato mixture would even roll out on a heavily floured surface. Tasted good but didn't get very good "noodle" shapes due to low flour content. I'd recommend upping the flour. My grandmother made these for years and never gave a recipe before getting Alzheimer's. Read More
(30)
Rating: 4 stars
11/02/2008
I am a fan of Schupfnudeln!!! This recipe is quite good I would just suggest some little changes. I would use floury potatoes and cook them the previous day otherwise the flour is not sufficient. This also solves the problem of peeling. Also I personally always simmer the formed noodles before frying them (just like gnochi)! Great recipe for great food...especially with sauerkraut! Read More
(25)
Rating: 5 stars
12/08/2012
Lovely! Tasted almost exactly like I remember from the Christmas Market in Germany. I omitted the parsley as I had none. Also used just a tad more flour. I added the browned nudeln to fried sauerkraut with chopped cooked bacon (similar to how they served it at the Christmas market). Such a treat! Read More
(19)
Advertisement
Rating: 5 stars
01/06/2009
Perfect replica of what my grandma used to make! My grandpa enjoyed it immensely! I also like mine with onions added! Thank you so much for posting this recipe!!! Read More
(12)
Rating: 4 stars
01/19/2010
This was a very good recipe "almost" like what I also remembered from the Mannheim Germany Christmas Market. I did make a few changes. Like others I had to add more flour to get it to a texture to roll out. Probably 1 1/2 cups or more. Since I don't like things very bland I added just a touch of garlic powder and paprika and thought that enhanced the taste. Other recipes had mentioned dropping the noodles in boiling salted water for about one minute (until they float to the top). I did this lifting them out with a slotted spoon and draining them before putting them in the skillet to fry. I made these with seasoned saurkraut and chopped bacon and onions (like in Germany). My husband and I really enjoyed it. I had a lot of the uncooked noodles left over so I put them on a cookie sheet and froze them then put them in a plastic bag for another meal. Don't know yet how that will work out. Read More
(10)
Rating: 5 stars
09/26/2008
SOOOOO excited to find this recipe!!! We had the BEST schupfnudeln at the Baden-Baden winter market two years ago and haven't been able to replicate it. Can't wait to try it!!! Thanks for posting!!! Read More
(9)