Schupfnudeln#
Makes 50 noodles
Ingredients#
- 2 russet potatoes
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1 tbsp potato starch
- 1/2 tsp salt
- 1 pinch black pepper
- 1 pinch ground nutmeg
Directions#
Step 1 - Boil Potatoes#
Peel and boil potatoes, as if you’re making mashed potatoes. Don’t overcook.
Step 2 - Mix#
Mash potatoes and let cool slightly. Mix with egg yolk, flour, potato starch, salt, pepper, and nutmeg. Don’t overmix, but should reach a supple consistency.
Step 3 - Shape#
Split into 8 balls. Roll out one ball on a very lightly floured surface. Roll with your hands into a cylinder. Roll to pinch off the last 2-3 inches to separate a rolled, pinched nudel.
Step 4 - Bake#
Preheat oven to 375°F. Line a baking sheet with parchment paper. Place nudeln on the sheet. Bake for about 10 minutes, then jostle them around so bottoms and sides are shifted. Bake for another 5-10 minutes.
Step 5 - Sauce#
Toss in a sauce. In this dish I tossed in a butter-fried sage and shallot sauce.
Notes#
- Most recipes will say boil and sautée but that’s more work and messier.