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–+ servings
Schupfnudeln in a black cast iron pan.
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5 from 1 vote

Schupfnudeln (German Potato Noodles)

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 servings
Author: Aleksandra

Ingredients

  • 2 pounds (900g) mealy/starchy potatoes such as Russets
  • 1 1/2 cups (190g) all-purpose flour spooned and leveled, not scooped
  • 2 tablespoons potato starch or corn starch
  • 2 large eggs
  • 2 tablespoons melted butter
  • 2 teaspoons salt or to your taste
  • 1/4 teaspoon black pepper
  • pinch of nutmeg

Instructions

  • Cook the potatoes: Your potatoes should be evenly sized because we will be cooking them in peels. If some of your potatoes are much larger, cut them in half so that all the potatoes are of similar size. Add the unpeeled potatoes to a large pot and cover with cold water. Salt the water. Bring to a boil then simmer for 20-25 minutes or until easily pierced with a fork.
    2 pounds (900g) mealy/starchy potatoes
  • Mash the potatoes:
  • If using a potato masher: Let the potatoes cool slightly. Peel the potatoes: holding one potato in a piece of paper towel, and a small pairing knife in the other hand, scrape the skin off the potatoes. Mash the potatoes and make sure there are no lumps.
  • If using a potato ricer (recommended!), you don't have to peel the potatoes, the peels will stay inside the potato ricer.
  • Allow the mashed potatoes to cool (they can be just slightly warm). To cool the potatoes quicker, you can spread them on a baking sheet.
  • Make the dough: On a clean work surface or in a large mixing bowl, make a mound with the mashed potatoes. Create a well in the center of the mound and add the flour, potato starch, eggs, melted butter, nutmeg, salt, and black pepper into the well. Combine all the ingredients until a smooth dough comes together. Don't knead it for too long, or the noodles will be tough.
    1 1/2 cups (190g) all-purpose flour, 2 tablespoons potato starch, 2 large eggs, 2 tablespoons melted butter, 2 teaspoons salt, 1/4 teaspoon black pepper, pinch of nutmeg
  • Shape the noodles: Divide the dough into 8 parts. Roll each part into a 1-inch (2-3 cm) thick rope and cut the rope into 8 pieces. Roll each piece on the counter into a cylindrical shape, and then gently press and taper the ends. Repeat with the remaining dough.
  • Cook Schupfnudeln: Bring a large and wide pot of salted water to a gentle boil. Carefully add the Schupfnudeln to the boiling water in batches, ensuring they have enough space to cook without sticking together. The water should only very gently simmer, it should not boil rapidly! Cook each batch for 5 minutes (you can taste-cook 1-2 noodles first to see how it's working in your kitchen). Using a slotted spoon, remove the cooked Schupfnudeln and transfer them to a plate.
  • TIPS: In a large and wide pot, you can cook about 16 noodles at once, so you will cook them in 4 batches. Make sure your pot is wide. If you have a smaller pot, you need to add less noodles at once. Not enough water/not wide enough pot + too many noodles = temperature drops too much and noodles may fall apart).
  • Serve: you can serve them as they are, as a side dish to any sauce or gravy, or pan-fry them in butter until crispy and golden.
  • Enjoy!

Notes

Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 289kcal