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German Potato Noodles recipe

German Potato Noodles recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

These noodles are similar to Italian gnocchi, only they are pan-fried instead of being boiled. Serve with whatever you fancy.

37 people made this

IngredientsServes: 6

  • 675g maris piper potatoes
  • 60g plain flour
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 50g lard or other cooking fat

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. 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.
  2. 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 1.25cm. Cut flattened dough into thin strips, about 3.75cm long. Gently roll out the strips or stretch them until the ends taper. Set aside for 15 minutes.
  3. In a large frying pan, heat lard over medium heat. Place the noodles into the frying pan and fry until golden brown.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (22)

by Abraksith

Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then, your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy, dense noodles. Also, a restaurant trick is to bake the potatoes in the oven, and it's very important to mix the egg in while the potatoes are still warm, otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln-27 Aug 2009

by Shellypants

I lived in Germany for three and a half years, and after stumbling across this recipie I knew I had to make it--the final product is an extremely authentic noodle, and tastes exactly like I remember. They are also very good sauteed with onion.-28 Jun 2005

by Esther

This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more.-07 Feb 2010

German Potato Noodles recipe - Recipes

Have fun making this German cooking recipe. Schupfnudeln are typical of the Baden-Wurttemberg state in South-West Germany.

My mother-in-law makes this German potato noodle recipe by hand by rolling out the potato dough onto a wooden board and then cutting and forming them into shape.

The back and forth movement used to roll out the potato mixture is called Schupfen or Wargeln. It depends on the region as to which word is used. Hence where the German potato noodles get the name Schupfnudeln.

Enjoy my German cooking recipe savoury with sauerkraut or sweet with apple puree.

They are easy to make and taste delicious.

If you don't know what to make the kids for dinner try this easy German Kid recipe and enjoy some traditional German food. Serve with apple puree or compote. This recipe is a firm favourite in the Kindergarten! What's more, cook up a large batch and freeze the rest.

  • 3 cups (240g) Assorted Mushrooms (Cremini, Shiitake, Button, Portabella, etc.), sliced
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 2 teaspoons (2g) Kosher Salt
  • 1 cup (125g) Fresh Asparagus Tips, Cut 1 inch, cooked and cooled.
  • 1 teaspoon (approx. 1 each) Lemon, zested and juiced
  • ½ teaspoon (
  1. To prepare the potato noodles, begin by washing the potatoes and cooking them in a pot filled with cold water. Bring the pot to a boil and then reduce the heat to a simmer. Cook the potatoes until they are fork-tender and soft. Peel the potatoes while they are still warm and pass them through a potato ricer. If you do not have a potato ricer, just mash the potatoes with a fork or with a potato masher. Spread the cooked potato pulp out on a baking sheet or large plate so the steam can evaporate quickly.
  2. Once the potatoes are slightly cooled quickly mix them with the beaten egg, flour, salt and nutmeg. The dough should come together relatively quickly. The dough should be soft and just slightly sticky, if the dough is too sticky you can add a little more flour gradually. What you are looking for is a soft, supple dough, which leaves an indent when poked gently with a finger.
  3. Allow the dough to rest for about 5 minutes while you bring a pot of water to boil on the stove. Once the water is boiling, reduce the heat to a simmer. And season the water with just a pinch of salt.
  4. Prepare a baking sheet with a little nonstick spray or vegetable oil.
  5. With lightly floured hands, roll the dough into a relatively thick log about 4 inches in diameter, slice the log into 4 equal pieces, then roll each piece into a rope about ½ an inch in diameter.
  6. Using a sharp knife dipped in flour, cut the dough into 2-inch lengths, using your hand take each “noodle” and roll them so the ends are slightly tapered. After each noodle is made set to the side while more noodles are being made, cover the uncooked noodles with a loose-fitting, damp, terry towel, or a piece of loosely fitting plastic wrap.
  7. Once the noodles are all formed, gently place them a few at a time in the simmering water. After about a minute, the noodles should float, allow them to cook for an additional 30 seconds to a minute. Carefully remove them from the water and place them onto the prepared baking sheet which has been lightly oiled. Continue this process until all the noodles have been cooked. Once cooked and cooled, these can be frozen on a baking sheet lined with parchment paper, then transferred to plastic resealable bags, for a quick dinner any day of the week.
  8. To cook the mushrooms and asparagus: preheat the oven to 450 F (232 C), Toss the mushrooms in the oil and season with salt. Spread the mushrooms onto an aluminum foil-lined baking sheet and roast in the oven for 8-10 minutes (this is great to do while you are working on the noodles).
  9. Give the mushrooms a stir and when they are looking golden brown, add the asparagus to the pan and toss to coat them with some of the oil and roasted mushrooms. Return the pan to the oven and cook for 2-3 minutes, season the asparagus with the lemon zest, and black pepper.
  10. To brown the potato noodles, heat a seasoned cast iron pan or nonstick pan over medium-high heat. Add the butter and allow the butter to get slightly brown by swirling it around in the pan. Add the potato noodles in batches cooking each batch in the brown butter until, golden, brown, and delicious. When the noodles get brown, add the roasted asparagus and mushrooms, and gently toss to combine. Adjust the seasoning with salt and pepper and arrange on a serving dish.
  11. Right before serving, garnish the dishes with a good sprinkle of crumbled goat cheese. Serve right away. And Enjoy!

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What others are saying about Oma's cookbooks

Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.

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Bratkartoffeln (German Cottage Potatoes With Bacon)

Bratkartoffeln is a German food that people often want to recreate at home. This beloved dish that's hard to pronounce (brat-kah-toff-len) translates as "fried potatoes," and it's indeed that: pan-fried potatoes, bacon, onions, and seasonings.

The bacon that's traditionally used in this dish is called bauchspeck, which you can make yourself if you like. If you can't find that, a good quality thick-cut bacon that is more on the smoked side and less on the sweet side will do. You'll want to use a good starchy potato such as russets, too.

There are two main tricks to making this dish great. Start the potatoes in a single layer in the pan with plenty of fat and do not put a cover on the pan. These potatoes will take 20 to 30 minutes to cook to a crispy, golden brown but the wait is worth it. The smell of potatoes, bacon, and onions cooking is irresistible.

The recipe can be doubled easily, using two pans. You can eat it with all kinds of things, including German pork dishes (bratwurst, anyone?), but it's especially good with eggs. Try it instead of American-style fries as a side for burgers and sandwiches, and you may never go back.


Step 1

In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half.

Heat skillet over medium heat add 2 tablespoons butter and 1/4 cup bread crumbs stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.

– Melt butter in a non-stick skillet.
– Fry chopped onions and cubed bacon until they are light brown.
– Peel potatoes, cut in halves and then in thin slices.
– Add potatoes to onions and bacon and fry them on medium-low heat for about 30 minutes. Turn potatoes as needed. Make sure there is enough grease in the pan. Add more if needed.
– Spice with salt and pepper to taste.

If you like the potatoes crunchy dust or turn the potato slices before frying in a bowl with flour then fry them.

1. Are Potato Skins Poisonous?

Glycoalkaloids, including solanine or chaconine, accumulate in the skin of the potato. These accumulate in the green parts of nightshade plants such as tomatoes to deter predators.

Do not eat green skins and black parts!

Potato Peel Tip from Chef Thomas Sixt

For a healthy adult, glycoalkaloids from the potato skin are not a major threat. As in most cases, it is the quantity that makes the poison! Complaints can occur with larger amounts in the bw range. From a dose of 3-6 milligrams of glycoalkaloids per body weight, eating the potato peel(s) can actually be fatal.

Enjoying potato skins in moderation is perfectly fine for healthy adults.

Tip from Chef Thomas Sixt

People with sensitive intestines and food intolerances must be careful. Pregnant women, nursing mothers and small children should also avoid eating the shells.

Pregnant women, nursing mothers and small children should keep their hands off potato peelings! Risk target group!

Tip from Chef Thomas Sixt

In my research on the subject, I found out: The toxins in the skins are transferred to the cooking water when the potatoes are boiled. This should be disposed of. Steamed potatoes should better be eaten only peeled by the risk target group.

German Spaetzle Recipe

Spaetzle, or German style noodles, is one of my favorite German side dishes. Perhaps my adoration of this noodle is something more akin to addiction or obsession, which was formed while I was living in Germany. Whether they are covered in sauce or cheese, baked in a casserole, or the base for one of the greatest Bavarian dishes, krautschupfnudeln, you really can’t go wrong with spaetzle.

However, like most noodles in this world, spaetzle is best when freshly made and can be rather lackluster when store bought. What I have always found most egregious in America is that rarely can one find decent spaetzle in German restaurants here, even when the restaurant is still family owned and Oma (Grandma) is cooking in the back. Those who have experience real spaetzle in Germany know what I am talking about. So after countless times of living in Germany and returning to America only to be disappointed by the spaetzle found in the States, I took it upon myself to recreate the perfect homemade spaetzle. Naturally, this didn’t happen overnight, and after a year or so of experimenting (there are only so many noodles one can eat in a week or month) I finally reached a state of spaetzle zen and, in my opinion, the ultimate spaetzle recipe.

This spaetzle recipe will produce tender firm long noodles of goodness (not the heavy tear drop rubbery noodles common in American German restaurants). The spaetzle is suitable for dressing with butter, sauces, etc. or acting as the perfect compliment to a dish or meal.

And for those of you who might be wondering what the heck krautschupfnudeln is, check out my recipe for this delicious combination of spaetzle, sauerkraut, and bacon.

The ingredients for the spaetzle are simple, but as with making other types of noodles, the key to this recipe is technique and mixing the dough to the correct consistency (which I hope to accurately describe to you).

I prefer to use a potato ricer. I bought my ricer in Germany, but it looks almost identical to the one I linked to on Amazon. The ricer (use the insert with medium to large holes) makes a longer noodle shape instead of the shorter nubby spaetzle. You could also try using a strainer, the cutting board and knife method, or another style of spaetzle maker, but I cannot guarantee this batter/dough will work well with other types. Using another type of spaetzle maker will result in a different noodle shape.

The Necessities:

  • 2 cups all purpose flour
  • 1 tsp salt
  • ¾ cup of milk
  • 2 eggs
  • 1/2 stick of butter (melted)
  • water
  • Fill a large cooking pot half way with cold water, add a tbsp or so of salt, place on the stove, cover, and set burner to high

  • In a separately bowl (or measuring cup in this case) combine the milk and the eggs, mixing together until the eggs are thoroughly beaten.

  • With a large wood spoon, stir in the egg/milk mixture with the flour. Gradually, begin making a half circular motion while stirring. At the end of the half circle, lift the spoon up and fold the batter across to the other side of the bowl. Repeat the motion until the dough is free of lumps and appears to be well combined.

  • At this point the batter will be quite thick. While continuing the stirring motion, gradually add around a tbsp of melted butter and tbsp of water. The batter should begin to slightly loosen and the end product should have a slight amount of give and remain sticky, but you want to avoid the dough becoming runny.
  • If you are familiar with bread doughs, the gluten in the flour will have started to develop in the batter providing some structure, though it is still stirable and sticky.

  • Bring your bowl of batter over to the stove, along with the magical potato ricer and start filling the ricer up with the batter.

  • Fill the ricer about 3/4 of the way up. If you fill it to the top it’s going to be a mess when you use the masher with batter leaking all over the place.
  • The salt water should be boiling by now and it is time to make some the best noodles you’ll ever have.

  • Remove the cover of the pot and bring the ricer full of doughy goodness over the top of the pot. Squeeze the ricer half way and then gently lift up, allowing the batter to string itself to separation.

  • Set the ricer aside and immediately grab a spatula. Gently brush the bottom of the pot to save any wayward noodles which have stuck to the bottom of the boiling caldron.

  • Grab a strainer and begin the process of removing the noodles from the boiling water (cooking time is quick and the spaetzle shouldn’t remain in the water beyond 30-45 seconds).
  • Place the spaetzle in a casserole dish to cool. Repeat process until you run out of batter.

  • At this point the spaetzle is ready to eat, but I do recommend (and prefer) to add the remaining melted butter to the spaetzle and gently stir in with a spatula. This keeps the noodles from sticking together and adds another layer of buttery goodness.
  • So there ya go. German spaetzle made easy…or at least done right.

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8 Responses to “German Spaetzle Recipe”

This looks so much easier than the recipe my Pennsylvania Dutch Grandmother taught me. Scraping–she used a German term–the dough off a flat board with a knife always left me with either too-thin strings or enormous half cooked clumps. I’m trying this tomorrow.

I know exactly what you are talking about, as I played around with your Grandmother’s style for a while myself. Using a ricer might not be a “traditional” method to some for making spaetzle, but it really is the best. Only drawback is the cleaning of the ricer afterwards.

Schupfnudeln with creamed cabbage (German potato dumplings)

To make homemade Schupfnudeln you need just a few ingredients that you likely already have on hand. There is no universal recipe for these dumplings as there are many different regional variations, but ours is definitely Oma-approved! By adding the flour bit by bit you’ll ensure that the dough has the right tender texture. Form each dumpling into a long, tapered cylinder by rolling them between your hands–they should be thick in the middle and pointed at the ends. Accompanied by lusciously creamy savoy cabbage, it truly is a perfect comfort food.

Another very popular way to prepare the potato noodles is by leaning to the sweet side. If you already know that you want to serve the noodles for dessert, you can add some sugar or vanilla sugar to the dough. Then, after boiling them, melt butter in a frying pan and add some poppy seeds. Transfer the noodles to the frying pan and toss to combine with the poppy seed butter. Serve immediately sprinkled with some confectioner’s sugar or enjoy them with warm raspberry sauce, vanilla custard, or plum compote.