Potato Noodles Schupfnudeln Bubespitzle Wargele
Discover the rustic charm of Potato Noodles Schupfnudeln, also known as Bubespitzle or Wargele, a beloved German and Austrian specialty that's as comforting as it is delicious. These handmade potato noodles, crafted from fluffy mashed potatoes, flour, and a touch of egg yolk, are delicately seasoned with nutmeg for a warm, earthy flavor. Shaped into their signature tapered ovals and gently boiled until tender, they’re finished to golden, crispy perfection in a buttery skillet. Whether served as a side dish or the main event, Schupfnudeln pair beautifully with classic toppings like browned butter, crispy onions, or tangy sauerkraut. Perfect for cozy evenings or festive occasions, this recipe delivers authentic, hearty flavors in every bite.
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Recipe Information
Ingredients
- 500 grams Potatoes (starchy, such as Russet)
- 100 grams All-purpose flour
- 20 grams Semolina (optional, for added texture)
- 2 large Egg yolks
- 1 teaspoon Salt
- 0.25 teaspoons Nutmeg
- 2 tablespoons Butter (for pan-frying)
Instructions
Peel the potatoes and cut them into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until they are fork-tender, about 15-20 minutes. Drain well.
While the potatoes are still hot, pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes on a large plate or tray and let them cool completely.
In a large mixing bowl, combine the cooled potatoes, flour, semolina (if using), egg yolks, salt, and nutmeg. Mix gently until a smooth dough forms. Avoid overmixing to keep the dough tender.
Lightly flour your work surface. Take a portion of the dough and roll it into a log about the thickness of your thumb. Cut the log into 2-inch pieces.
Roll each piece between your palms to shape it into a tapered oval (thicker in the middle and pointed at the ends). Repeat for the remaining dough.
Bring a large pot of salted water to a gentle boil. Working in batches, drop the shaped noodles into the water. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer them to a plate lined with a clean kitchen towel to drain.
In a large skillet, melt the butter over medium heat. Add the cooked noodles in batches to avoid overcrowding, and fry them until golden and crisp on all sides, about 5-7 minutes per batch.
Serve warm as a side dish or enjoy them on their own with toppings such as browned butter, crispy onions, or sauerkraut.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2866 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
