Schupfnudel Variations

A great pasta dish for any occasion:

Basic recipe:

Remove the skin from the potatoes and cook them in salted water until they are soft.

Then pour off the water, put the potatoes repeatedly on the stove and let them steam a little more.

Press the potatoes through a potato ricer and cool.

Add egg, cornstarch and flour to the potatoes, season and knead into a smooth dough. The dough should no longer stick to your hands, then it is correct.

Roll the dough into a roll, cut into pieces. Then twist the pieces into noodles by hand – the ends should be thinner than the middle. Boil the noodles in salted water on low heat for 2-3 minutes, then rinse in iced water. Drain and toast in a frying pan until golden brown.

Variations:

Poppy Noodles (Oriental):

Here, the lemon and orange zest is still added to the dough. The noodles are fried in a frying pan with butter and glazed with powdered sugar. Just before serving, ground poppy seeds and cinnamon are sprinkled on top.

Olive pasta (Italian):

Here olive paste and dried chopped tomatoes are added to the dough. For a tasty tomato sauce, simply refine a ready-made pasta sauce a tiny bit.

Saffron fennel pasta (Indian):

Saffron threads and fennel seeds are added to the dough. You can also make the potatoes with saffron, then the dough is nice and yellow.

Served with: yogurt dip

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