Schupfnudelpfanne

Pasta dishes are just always delicious!

Soften potatoes open over medium heat for about Fifteen min.

Drain water, evaporate residual moisture of potatoes while moving the frying pan back and forth on the turned off plate until potatoes are whitish and dry. Drive potatoes through passe-vite directly into skillet, cool.

Mix Sbrinz, eggs, flour and mustard into potatoes, season, combine to form dough, do not knead.

Shape: Shape potato dough on a little flour into a roll of about 3 cm ø, cut into slices about 1cm thick. Shape the slices between floured palms into rolls about 8 cm long, tapering at both ends. Form the noodles in portions in the lightly boiling salted water, cook for about five minutes, remove with a skimmer, drain and set aside.

Heat clarified butter in a wok or large frying pan, reduce temperature. Stir-fry onion and chasseur briefly, add savoy cabbage, continue stir-frying for about three minutes. Add soup, let it boil, reduce temperature, simmer on low heat with closed lid for about fifteen minutes.

Add set aside Schupfnudeln, half cream and parsley, while turning only hot, season.

Tip: if the potato dough is too wet for shaping, mix in a little flour.

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