Potato Noodles
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Potato Noodles
Germany / Südtirol (Italy)
  -   Badische Schupfnudeln
Makes
Effort:
Sched:
DoAhead:  
2-1/2 #  
***
9 hrs  
Most
The Germans call these "nudeln" (noodles). I call them "potato slugs" (perhaps too graphic?). They are typical of the southwest German state of Baden-Wurttemberg. They are also very popular in Südtirol in the Alpine region of northeastern Italy, and are often served with sauerkraut (see Serving Notes). See also Do-Ahead Note and Recipe Notes. This recipe makes 50 to 60 slugs . . err. . noodles.


2
1/4
1-1/2
3/4
2
1
------
3/4
1
------
#
t
T
c

T
---
c
c
---
Potatoes (1)  
Nutmeg
Parsley
Flour
Egg yolks
Salt
-- Finish
Butter or Lard (2)
Bread Crumbs
-- Serve with
Sauerkraut or
  Sour Cream
Prep   -   (8+ hrs - 5 min work)
  1. Boil POTATOES in their skins until tender all the way through. Cool and refrigerate overnight.
Run   -   (45 min)
  1. Chop PARSLEY small.
  2. Strip skins from Potatoes and grate them.
  3. Get a pot of water boiling for immediate cooking of the slugs.
  4. Mix Potatoes with Nutmeg, Parsley Flour and Salt until evenly blended.
  5. Form Potatoes into a mound with a well in the center. Pour in Egg Yolks. Work into a stiff dough. If sticky, work in more flour. Don't let it sit too long or it may become watery and sticky.
  6. Roll small balls of Dough into spindle shapes, about 2-1/2 inches long and 3/4 inch diameter at the center, tapering to a blunt point at both ends. As soon as all are formed, get them into boiling water, in batches so they aren't over-crowded. When they all float to the surface, give them 2 more minutes. Scoop them out and Drain.
  7. Melt Lard or Butter. Fry Bread Crumbs until lightly browned. Stir in slugs and fry over moderate heat, tumbling often, until coated with Bread Crumbs and heated through. The outer surface will become just a little stiff. I do this in a large electric skillet, which gives me the best temperature control.
  8. Serve warm. For buffet, I serve these in an electric skillet set to "warm", usually with Sauerkraut.
NOTES:
  1. Potatoes:   Russets or similar baking potatoes are right for this recipe. For details see our Potatoes page.
  2. Lard:   Lard is perhaps more traditional, and has a slightly better health profile than butter, but the flavor of butter can't be beat here. For details see our Lard page.
  3. Serving:   These are often served as an appetizer with stewed sauerkraut. See our recipe Sauerkraut with Apples & Wine, used both in Germany and Südtirol. They may also be served with sour cream, or a side for meat dishes. If serving at a buffet, make plenty, they will be popular.
  4. Do Ahead:   Most of the work can be done even a few days ahead. Do all steps through boiling and draining. When cool enough to handle, tumble with a dash of oil, just enough to keep them from sticking. Bag them in plastic and refrigerate for as long as three days.
  5. Recipe:   This recipe is based mainly on one from Südtirol that finishes them "Polish style": boiling, then frying in butter and breadcrumbs. Many German recipes do not use the bread crumbs, and often do not do the boil either, but let them sit 15 minutes and then fry them in lard until lightly browned. Considering the stunning success of my Czech Potato Cones, a similar recipe finished "Polish Style", I stayed with that method. In German restaurants, to save effort, the dough is often rolled out about 1/2 inch thick and the noodles are cut from it.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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