Schupfnudeln Basic Recipe

First, peel the potatoes, boil in salted water, drain and leave well covered overnight.

Press the cold potatoes through the press. Mix with egg, melted butter, salt, flour and nutmeg to form a dough. If the dough is too soft, add a little more flour. Dust the surface with a little flour, shape the dough into finger-length and -thick sausages.

Put the Schupfnudeln in enough boiling salted water. They are cooked when they float on the surface. Then let them stand in the water for about 2 to 3 minutes. Then lift them out with a skimmer.

Drain the water well before continuing with the Schupfnudeln.

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