Schupfnudeln are finger-shaped potato noodles from southern Germany, rolled between the palms with tapered ends; the name comes from “schupfen,” meaning to push and roll. They are boiled first, then browned in butter and sautéed with caraway-seasoned sauerkraut. Their crisp exterior and soft center are balanced by the sauerkraut’s tang.
Boil the potatoes whole with their skins on, covered with water, for 25 minutes, until a knife slides into the center without resistance. Drain.
Peel the potatoes while hot and press them through a potato ricer or mash until smooth. Spread the mash on a large tray to cool; spreading it out helps it cool quickly and release steam.
Add the flour, egg, egg yolk, salt, and nutmeg to the cooled mash and knead just until combined. The dough should not stick to your hands; if it does, add 1 more spoonful of flour.
On a floured work surface, roll the dough into ropes 2 cm thick and cut into 1.5 cm pieces. Roll each piece back and forth between your palms to make 6–7 cm finger-shaped noodles, thicker in the middle and tapered at both ends.
Add the noodles in batches to a wide pot of gently simmering salted water. Once they float, cook for 1 minute, then lift them out with a slotted spoon and arrange in a single layer on an oiled tray.
Melt half the butter in a wide skillet and brown the noodles on all sides for 6–7 minutes; set aside. Soften the thinly sliced onion in the remaining butter for 3 minutes. Add the sauerkraut and caraway and cook for 4 minutes, stirring; return the noodles to the skillet and toss with black pepper.
Transfer to a plate, sprinkle with chopped chives, and serve hot.
Do not mix the mashed potatoes with the flour until they have cooled completely; hot potatoes make the dough gummy and the noodles sticky.
Unlu patates şart. Salatalık patatesiyle denedim, hamur toplanmadı ve makarnalar haşlama suyunda dağıldı. Patatesi haşlayıp sıcakken ezmek de nemi uçuruyor, bu yüzden un az gidiyor.
Lahana turşusunu iyice süzmezseniz tava suyunu salıyor, makarna kızarmıyor buharda kalıyor. Ben avuçla sıkıp bir de kâğıt havluya yaydım; turşu kuru olunca tereyağında kenarları kahverengileşti ve kimyonun kokusu açıldı.
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