Schupfnudeln
Schupfnudeln are finger-thick German potato noodles with tapered ends, usually pan-fried in butter until golden brown.
Origin
Schupfnudeln come from Swabia, Baden, Franconia and Austria. The name comes from "schupfen", rolling the dough back and forth between the palms. In Baden they are also called Bubespitzle, in Austria Fingernudeln. Classically they are served with sauerkraut and bacon, or sweet with poppy seeds and butter. Today you can find them ready-made in most chilled aisles.
How to
Chilled Schupfnudeln are already cooked. Add them to hot butter without boiling and fry them patiently until golden all over. The surface starch gives roasted flavour and later holds on to sauces or kraut. Turn them rarely so a crust can form.
Common mistake
Simmering them in liquid for too long turns them to mush. Add them at the very end or place them crisp on top. An overcrowded pan also stops them browning.
Related terms
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