Schnupfnudel Recipe

soppy following melted garlic butter, these little potato 'finger noodles' make the ultimate snack, side dish or finger food. Theyre super easy to make: straightforwardly amalgamation the dough, roll by hand into long dumplings, then fry in a pan until golden.

The ingredient of Schnupfnudel Recipe

• 500g russet or yukon gold potatoes
• 150g 1 2 cup plain flour
• 2 egg yolks
• 1 4 tsp freshly grated nutmeg
• 125g butter chopped
• 60ml olive oil
• 2 garlic cloves crushed
• 12 vivacious sage leaves

The Instruction of schnupfnudel recipe

• cook the potato in a saucepan of boiling water for 15 20 minutes or until tender drain well set aside to cool completely peel pass through a potato ricer or mouli into a large bowl
• build up flour eggs and nutmeg season next salt and white pepper trouble to combine adding a little extra flour if needed to make the dough manageable set aside for 15 minutes to rest
• transfer dough to a lightly floured board halve roll into two logs something like 3cm in diameter cut into 1cm pieces like floured hands roll each piece into a cylinder taking into consideration points at each end
• heat 75g of butter in a frying pan beyond medium low heat mount up oil 1 clove of garlic and half the sage cook stirring until melted accumulate the noodles and cook for 3 4 minutes each side or until golden
• heat remaining butter garlic and sage in a small saucepan over medium low heat until just melted
• pour garlic butter on top of higher than cooked finger noodles to serve

Nutritions of Schnupfnudel Recipe

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