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Schupfnudel is a rolled pastry similar to gnocchi, common in southern Germany and Austria. It is made from rye or wheat flour, eggs or potatoes, and is often served with sauerkraut or meat. The noodles are shaped by hand and fried for a crispy texture.
A schupfnudel, or schupfnudeln in the plural, is a type of rolled pastry. The dish is similar to gnocchi, but is smaller in size and more closely resembles Italian gnocchi or pasta. It is common in southern Germany and Austria.
People sometimes refer to schupfnudeln as finger noodles or fingernudeln. This is because you shape the noodles by hand with your fingers and also because the finished noodles are about the size of fat fingers. Another name for the pasta-like food is bubespitzle, which literally translates to “male penises.”
Traditionally, a schupfnudel is made from rye or wheat flour, eggs or potatoes. Basic spices like salt and pepper are in most recipes. Nutmeg is also a common seasoning. However, the exact spices used usually depend on other dishes the cook pairs with the noodles. The dish that people most often serve with bubespitzle is sauerkraut, which is shredded sour cabbage.
Cooks who choose not to use sauerkraut with a schupfnudel recipe usually replace the sauerkraut with some type of meat, often sausage. If a cook does not have meat on hand, fried foods such as fried onions are complementary to schupfnudeln due to the final cooking process of the noodles.
To prepare tagliatelle with potatoes, the potatoes are first boiled in water. After letting the potatoes cool, the cook peels the potatoes and shreds them with a grater or mash them with a potato masher. The next step is to add the flour and spices to the potatoes and knead the mixture to the consistency of bread dough.
Once the dough is ready, the cook rolls the dough into long strips, then cuts them into shorter strips and shapes each one by hand so the noodles taper at the end. The simplicity of this task and the fun of putting your hands directly into the dough make schupfnudeln a perfect dish for children.
When a cook has prepared uncooked finger noodles, he cooks them in hot water until they float to the top. He removes each schupfnudel from the hot water and rinses them in cold water to stop the cooking action. Finally, the cook fries the finger noodles in oil or butter, making the outside of each schupfnudel lightly browned and crispy. Cooks usually dry the finished noodles with a towel or napkin before serving to get rid of any extra oil or butter left over from the frying.
Schupfnudeln is based on a mixture of flour or potatoes. It is therefore one of the main sources of carbohydrates at a meal. The frying process also makes noodles a very heavy and satisfying dish.
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