Schupfnudeln-potatoe noodles-"fingers"


  • 750 grams starchy potatoes
  • 200 grams flour
  • salt
  • pinch of nutmeg
  • 1 egg
  • ghee for frying

Preparation method (receipt)

The day before cooking, boil the potatoes in their skins, peel and mash into a puree. The next day, add the flour, salt, nutmeg, and knead the dough, you can add 1 egg. Roll out onto a floured hands dough small \"fingers\" and boil them in salted water at low boil for 3-4 minutes. In a saucepan melt the butter and fry the \"fingers\" portions until golden brown, turning carefully.

potato wheat flour salt nutmeg egg melted butter