Rustic German Potato Noodles
featured in Noodles Around The World
This rustic German dish, also known as Schupfnudeln, consists of soft, pillowy potato noodles that are lightly browned and served with a creamy sauce made with bacon, onions, and sour cream. The result is a hearty and comforting meal that is perfect for cold nights.
Tasty Team
90% would make again
Ingredients
for 4 servings
- 4 yellow potatoes, we used yukon gold potatoes
- 2 eggs
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 3 cups flour (375 g)
- 1 tablespoon butter
- ½ cup bacon (115 g), diced
- 1 cup chicken broth (235 mL)
- ½ cup white wine (120 mL)
- 1 bunch green onion, chopped
- water, to boil
- salt, for boiling water
Nutrition Info
- Calories 726
- Fat 16g
- Carbs 115g
- Fiber 5g
- Sugar 3g
- Protein 27g
Estimated values based on one serving size.
Preparation
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don’t stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
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