Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)

Recipe by HelenG
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the potatoes and put through a ricer, or grate fine.
  • Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
  • Knead well.
  • 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.
  • 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.
  • Drain and fry in butter until lightly browned.
  • Serve with meat or sauerkraut.
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