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I have a new best friend and constant companion. Let me introduce: Schupfnudeln!

I can’t stand those discussions about whether Pasta is really from Italy and Burgers really from the USA. If you eat Pizza and realise you like it, isn’t it totally insignificant where it comes from? Would you, as an Italian, not eat it, if you knew that it came from another country? Come on.

Schupfnudeln (pronounced “shoopf-noodeln”) are Austrian and German – just so you know. They have dozens of different names – let me name some of them: “Baunzen”, “Fingernudeln”, “Erdepfebaunkerl”, “Schoppalla” or “Grumpieranüdle”. Just choose your favourite one.

The first time I tried to make Schupfnudeln, it was a complete disaster. They had the consistency of a good, creamy potato mash. But in fact, Schupfnudeln are incredibly easy to prepare and you can either eat them with some savoury sauce, or like the recipe below.

Austrians usually eat them as a main dish, but as I assume that you won’t, the quantities below are counted as Schupfnudeln for dessert.

Serves 4 – 6 

for the “Schupfnudeln”

  • 500 g floury potatoes
  • 100 g all-purpose flour (3/4 cup)
  • 50 g potato starch (1/4 cup)
  • 1 tsp. salt

for the “Zuckerbrösel”

  • 80 g oil (100 ml) corn oil (1/2 cup)
  • 100 g breadcrumbs (1 cup)
  • 2 tbsp. vanilla sugar

Wash the potatoes and halve them. In a large pot, cook them (without peeling them beforehand) until they are done. Keep the pot – you will need it to cook the “Schupfnudeln”. Take the potatoes out of the water, let them cool down a bit, peel and mash them. Mix with flour, potato starch and salt.

On a flour-dusted surface, knead the “dough” until you have a nice little dough ball. Form the ball into a roll , about 2 cm thick and cut into slices, about 0,5 cm thick.

Form the slices into rolls, about 1 cm thick and 4 – 5 cm long. The smaller they are, the more work you have but the cuter they look. Your choice.

When you have used the dough up, heat some water in the pot you cooked the potatoes in and bring to a boil. Put as many Schupfnudeln in the pot as there is space at the bottom of it. When the noodles float on top of the water, remove them with a scoop, put them in a sieve and dash them with cold water. Cook the rest of the noodles and set aside.

In a large pan, heat the corn oil and add the breadcrumbs and the vanilla sugar. Toast on medium heat until the breadcrumbs start to colour. Add the Schupfnudeln and toss for about two more minutes. Serve with powdered sugar.