Bayerische Kartoffelnudeln (Fingernudeln)

European Germany - Pasta and Grains

Bayerische Kartoffelnudeln (Fingernudeln)

Est. Time: 50 min • 4 Preparation Steps

Chef's Menu Description

Traditional Bavarian and Austrian finger-shaped potato noodles, pan-fried in clarified butter until crisp and golden on the pointed tips while tender and fluffy inside.

Ingredients

• 600g floury potatoes, boiled in skins and riced while hot
• 150g plain flour, 1 egg yolk, pinch of nutmeg, 1 tsp salt
• 40g clarified butter (Butterschmalz) for pan-frying

Preparation Steps

1

Phase 1

Mix warm riced potatoes with flour, egg yolk, nutmeg, and salt into a smooth dough. Do not overknead.

2

Phase 2

Divide dough into small pieces. Roll each piece between your palms on a floured surface into a finger-sized cylinder with tapered pointed ends.

3

Phase 3

Drop noodles into boiling salted water. Cook for 2-3 minutes until they rise to the top. Scoop out with a spider strainer and drain well.

4

Phase 4

Melt Butterschmalz in a wide heavy skillet over medium-high heat. Fry the potato noodles in a single layer for 5-6 minutes, turning until blistered and golden brown all over. Serve with Sauerkraut or roast meat.