Badische Schupfnudeln (Potato Noodles) Best Family Recipes

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Badische Schupfnudeln (Potato Noodles)

"Typical of Baden-Baden and the Baden-Wurttemberg country in southwestern Germany, schupfnudeln is a form of spaeztle (home made pasta) that gets its call from the Upper German phrase 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally home made by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they're scrumptious and pass nicely with almost anything: roast red meat, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes."

Ingredients :

1 half of kilos russet potatoes
half of cup all-motive flour
1 egg
1 tablespoon chopped sparkling parsley
half of teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H10M

Place whole potatoes in their skins right into a massive pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to deal with, peel potatoes, and location on a gently floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes right into a massive bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead nicely to form a clean dough. Then roll out the dough to a thickness of approximately half of inch. Cut flattened dough into skinny strips, approximately 1 half inches long. Gently roll out the strips, or stretch them until the ends taper. Set apart for 15 mins.
In a large skillet, warmth lard over medium warmness. Place the potato strips into the skillet, and fry till golden brown on both aspects.

Notes :

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