Schupfnudeln
Ingredients
- 2 potatoes, peeled, quartered and par boiled
- 1 egg yolk
- 2 tbsp potato starch
- 5 tbsp all-purpose flour
- 1 tbsp grapeseed oil
- 1 tbsp butter
- nutmeg
- salt
- pepper
How-to
- Place the par-boiled potatoes on a baking sheet in a 300 degree oven and let cook for about 3 minutes to dry out; remove
- Once cool, press through a potato press into a bowl and add yolks, starch and flour and season with nutmeg, pepper and salt
- Mix the dough to combine, being careful not to over work it. Remove the dough to a floured surface and roll it out about 1" thick. Cut into ½" pieces and roll each between your hands to make 2" long, pencil-shaped noodles. Blanch each in salt water for 1 minute and remove to an ice bath
- Heat 1 tbsp each of butter and grapeseed oil in a sauté pan; once hot, add the drained schupfnudeln and sauté until golden crisp, about 90 seconds