How to Make Noodles

Schupfnudeln

• 1 lb. potatoes, peeled and cubed (see above)
• 2 eggs
• 4 tbsp flour
• 2 tbsp cornstarch
• salt, pepper, nutmeg
• 2 tbsp butter

Instructions:

• Cook potatoes until tender in boiling water (about 10 minutes).
• Drain potatoes and let steam escape to dry the potatoes (put pot of potatoes back on burner briefly to evaporate moisture)
• Puree potatoes (or put through ricer, or use blender, or use mixer) and add eggs, flour, and cornstarch, mixing well.
• Season with salt, pepper, and freshly ground nutmeg.
• Using floured hands, form dough into log shape. Cut log into about 20 pieces and form each into a "finger-shape" by rolling between your hands. If the dough is too sticky, add a bit of flour. Each noodle should be thicker in the middle and narrower and pointed at the ends.
• Place noodles into a pot of gently boiling water (add about 2 tsp. of salt to water) and simmer until they float, about 5 minutes. Remove noodles and drain them.
• Over medium heat, melt butter in a saucepan. Add boiled noodles and sauté until golden brown.
• Serves 2 - 4 (depending if side dish or main dish)