This type of pasta, locally called schupfnudel, is typical of southern Germany although it is consumed throughout the country, where it is very popular. It is known that in the past a similar pasta made only with wheat flour was consumed, but with the arrival of the potato it became the main ingredient.
The most traditional thing was to make it at home but nowadays it is possible to find it dried or in fresh format.
They are eaten as a starter, seasoned with cheese or larded with onion and bacon, but also as accompaniments to all kinds of dishes. Its flavor is reminiscent of Italian gnocchi.
This is the recipe for homemade schupfnudlen.
INGREDIENTS (4 servings) :
- 500 grams (1.1 lbs) of potato (floury type)
- 100 grams (3.5 oz) of white wheat flour
- 50 grams (1.8 oz) of wheat semolina
- 50 grams (1.8 oz) of unsalted butter
- 1 egg yolk
- 1 pinch of salt
The potatoes are boiled with skin and when they are soft they are removed. Let cool a bit, peel and then pass through a food mill.
In a bowl, mix the mashed potatoes with all the ingredients and the liquid butter. Knead well until a homogeneous mass remains.
Flour a flat surface and spread the dough on it. Form a thumb-thick cylinder and cut into 2 cm sections. They are given a shape like a chrysalis, that is, both ends end in a point.
In a pot, boil plenty of lightly salted water. In it we incorporate, without piling up, the made cylinders and when they float they can be removed (they take between 3 and 5 minutes). They are drained and ready to use just as gnocchi are used or with the usual additions used in Germany (sausages, onions, speck, bacon, cheese etc).