badische schupfnudeln (potato noodles)

badische schupfnudeln (potato noodles)
  • 1 1/2 pounds russet potatoes
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 cup lard or other cooking fat



  1. 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.
  2. 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.
  3. In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

03/15/2017
badische schupfnudeln (potato noodles), Potatoes recipe PT10M PT2H 6 435 calories
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