Badische Schupfnudeln Spaetzle Food

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

BADISCHE SCHUPFNUDELN (SPAETZLE)

Steps:

• Boil the potatoes in their jackets for 25-30 minutes.
• Peel the potatoes and put them on a lightly floured board.
• Mash them with a rolling pin.
• (You can also use a potato masher).
• Add flour, egg, parsley, salt and nutmeg.
• Knead well to form a smooth dough.
• Roll out the dough to about 1 cm thick or to the thickness of your thumb.
• Cut flattened dough into thin strips of 5 cm long.
• Gently roll out the strips or stretch them until the ends taper.
• Leave aside for 15 minutes.
• (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
• Heat lard in a pan and fry the noodles till golden brown.
• Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.

SPAETZLE

Steps:

• In a medium mixing bowl, combine flour and salt.
• Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
• Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
• Drain and serve tossed in bread crumbs (optional).
• For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
• Soup version- extrude spaetzle directly into boiling soup.