German Potato Noodles - Badische Schupfnudeln

Schupfnudeln, German potato noodles
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  • Total: 50 mins
  • Prep: 40 mins
  • Cook: 10 mins
  • Yield: serves 2-4
Nutritional Guidelines (per serving)
277 Calories
12g Fat
35g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 2-4
Amount per serving
Calories 277
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 26%
Cholesterol 119mg 40%
Sodium 694mg 30%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Protein 8g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here is another way of serving potatoes from the potato masters, the Germans. This is a good way of serving leftover potatoes, although you can certainly boil them just for this purpose. Browned in butter, these are a great side dish to cream schnitzel.


  • 1 pound potatoes (starchy potatoes such as Russets, about 4 medium potatoes)
  • 2 tablespoon flour (or more)
  • 2 egg yolks
  • Dash freshly grated nutmeg (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoon butter

Steps to Make It

  1. Gather the ingredients.

  2. Boil the potatoes in their jackets until done, about 30 minutes.

  3. Peel potatoes and put them through a ricer.

  4. Add the flour, egg yolks, nutmeg, and salt and mix into a stiff dough. Add a more flour, if necessary, to make the dough manageable. Let the dough rest for 15 minutes.

  5. Place dough on a floured board and form into a log. Cut the log into 16 to 20 pieces.

  6. Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends.

  7. Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown.

  8. Remove from pan and serve warm.

  9. Enjoy!

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