German comfort food at its best: Schupfnudeln (Potato Noodles) with Sauerkraut
For the potato noodles:
26.5 oz. (750g) potatoes (mealy)
1 medium egg
1 medium egg yolk
5.3 oz. (150g) all-purpose flour (plus more if needed)
0.7 oz. (20g) cornstarch
For the sauerkraut:
2–3 tbsp. clarified butter
3.5 oz. (100g) bacon, diced
2 red onions, chopped
17.6 oz. (500g) sauerkraut
3.4 fl. oz. (100ml) vegetable broth
3.4 fl. oz. (100ml) unfiltered apple juice
salt, pepper, caraway seeds
1. Add the potatoes to a large pot with salt water and cook until done – takes about 25-30 minutes depending on the size. While the potatoes are cooking preheat the oven to 250°F (120°C). Place the cooked potatoes on a baking sheet and let toast/dry in the oven for about 20 minutes. Take out of the oven and let cool down for about 5 minutes.
2. Peel the still-hot potatoes and mash them with a potato ricer. Add to a large bowl, add the egg and egg yolk, season with salt and nutmeg and mix to combine. Mix the flour with cornstarch and add to the bowl – mix and knead to get a nice smooth dough. If the dough is sticky, add some more flour and knead in. Divide the dough into four equal pieces and shape each piece into a long log. Cut off small pieces and roll between the palms of your hands to create thin noodles that are thick in the middle and thin at the ends. Place on a floured board or baking sheet and continue to create noodles until all the dough is used.
3. Heat up a large pot with salt water and bring to a boil, then reduce the heat until the water is simmering lightly. Add the potato noodles in several batches and cook them until done. They will sink down to the bottom of the pot first and when they are done they will come up to the surface. Take out of the pot with a slotted spoon and let drain. Repeat until all noodles are cooked.
4. Dice the bacon for the sauerkraut, peel the onions and chop finely. Add about 1 tbsp. of the clarified butter to a large pot and heat up. Add the diced bacon and fry until nicely browned. Add the chopped onions and continue frying until they also got some color. Add the sauerkraut and mix everything until well combined. Add the broth and apple juice – let cook for several minutes and continue stirring until the sauerkraut also got some color. Season with salt, pepper, and caraway seeds (for better digestion).
5. Add the remaining clarified butter to a large pan and heat up. Add the drained potato noodles and fry until nicely browned. Add the sauerkraut and mix until well combined. Reduce the heat and let the noodles and sauerkraut get cozy for several minutes. Season with more salt and pepper if needed. Serve hot.
Keywords: Schupfnudeln, Sauerkraut, Germany, Pasta, Potato