Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)

Method

1. I

   Peel the potatoes and put through a ricer, or grate fine.

2. II

   Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.

3. III

   Knead well.

4. IV

   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.

5. V

   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.

6. VI

   Drain and fry in butter until lightly browned.

7. VII

   Serve with meat or sauerkraut.