Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)
[nlg:1051085]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Peel the potatoes and put through a ricer, or grate fine.
Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
Knead well.
On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
Drain and fry in butter until lightly browned.
Serve with meat or sauerkraut.