Schupfnudeln
Product group: Pastry products and knödel
Bautzga, Wargelnudeln (Allgäu), Fingernudeln (Altbayern), Kartoffelnudeln (Franken)
Other descriptive names
Schupfnudeln are noodles roughly the thickness of a finger. They are approximately 5 cm long. They taper to a point at both ends and are golden brown in colour.
Description
Schupfnudeln are usually served as an accompaniment to venison goulash, braised rabbit or as a main meal served with sauerkraut and salad. They are also popular as a sweet dish eaten with cinnamon and sugar.
Consumption
Schupfnudeln are a rural dish. They were already on baroque menus as revealed by the Statute of Servants for Upper Swabia. However, in the 18th century, potatoes were still not used to make them.
History
Boiled, mashed potatoes, a little flour, egg, salt, nutmeg and pepper.
Ingredients
Make a dough using the boiled and mashed potatoes, a little flour, egg, salt, nutmeg and pepper. Form the dough into small sausage shapes the thickness of a finger. Boil in salted water for three minutes and then fry in a pan in clarified butter until golden brown. Although in earlier times, Swabian housewives made Schupfnudeln themselves, ready-to-cook Schupfnudeln are very popular nowadays. These need only be fried in a pan.
Production
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