German Potato Noodles - Badische Schupfnudeln

Schupfnudeln, German potato noodles
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Ratings (12)
  • 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
(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 lb. potatoes (starchy potatoes such as Russets, about 4 medium potatoes)
  • 2 tbsp. flour (or more)
  • 2 egg yolks
  • Dash freshly grated nutmeg (or to taste)
  • 1/2 tsp. salt (or to taste)
  • 2 tbsp. butter

Steps to Make It

  1. Boil the potatoes in their jackets until done, about 30 minutes. Peel potatoes and put them through a ricer.

  2. 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.

  3. Place dough on a floured board and form into a log. Cut the log into 16-20 pieces. Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends.

  4. Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown. Remove from pan and serve warm.

See other noodle and dumpling recipes: