Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)

From the Swabian region of Germany. These are so comforting. After cooking, fry in butter. Kids love these! Makes a very good side dish w/ meat and salad, or hot veggies.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs potatoes (BOILED THE DAY BEFORE!)
• 3  eggs
•  salt
• 6 1⁄2 tablespoons flour

Directions

1. Peel the potatoes and put through a ricer, or grate fine.
2. Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
3. Knead well.
4. On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
5. Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
6. Drain and fry in butter until lightly browned.
7. Serve with meat or sauerkraut.