Schupfnudeln with cabbage and bacon

Instructions

German potato noodles (Schupfnudeln)

1. Boil the potatoes for approx. 40 minutes. Then peel and process directly into a mash. Leave to cool.
2. Mix the cooled mashed potato with the remaining ingredients to form a slightly sticky dough. Add flour until the dough is only slightly sticky.
3. Leave the dough to rest for 10 minutes.
4. Prepare a large pan of boiling water. Add salt.
5. Divide the dough in half and shape into approx. 2 cm thick rolls.
6. Divide the rolls into pieces approx. 3 cm long and shape them into finger-thick noodles.
7. Place the moulded pasta in the gently simmering water and cook for approx. 5 minutes until the pasta rises.
8. Leave to cool in a cold water bath to prevent the pasta from sticking too much.
9. Optional: Fry the pasta in plenty of butter until it is crispy golden-brown. Optionally, add sage here too.
10. Alternatively, process into Schupfnudeln with cabbage and bacon or poppy seed noodles.

compilation

1. It is best to fry the potato noodles in butter as well.
2. Cook the cabbage with bay leaves and juniper berries. Depending on whether raw cabbage is used, cook for up to 45 minutes.
3. Fry the bacon cubes in a pan, then add the cabbage and potato noodles and mix together.
4. Serve the whole dish.