Schupfnudeln, also known as Fingernudeln, are thought to have originated during Thirty Years’ War. With their daily flower ration and water, soldiers made a dough which they formed with their hands into noodles, and then cooked. Due to the length of the war, the noodles became part of German culture and thus persisted through until today. When potatoes were imported, the recipe was modified to a version that could be made with potatoes.
680 g (1.5 lbs) russet potatoes
118 ml (½ cup) all-purpose flour
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
60 ml (¼ cup) lard or other cooking fat
Place whole potatoes in their skins into large pot of boiling water and boil for 25 to 30 minutes. When done, remove potatoes and discard water.
When cool enough to handle, peel potatoes, and place on lightly floured surface. Mash potatoes with rolling pin. Place mashed potatoes into large bowl and stir in flour, egg, parsley, salt, and nutmeg. Knead well to form smooth dough.
Roll out dough to thickness of about 1.25 cm (½ inch). Cut flattened dough into thin strips, about 3.8 cm (1 ½ inches) long. Gently roll out strips or stretch them until ends taper and set aside for 15 minutes.
In large skillet, heat lard or alternative over medium heat. Place potato strips into skillet, and fry until golden brown on both sides.
Credit: All Recipes