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Badische Schupfnudeln (Potato Noodles)

"Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a form of spaeztle (homemade pasta) that gets its call from the Upper German phrase 'Schupfen,' which means 'to shove, push, throw or chuck.' They are historically hand-crafted by rolling out potato dough on a board and reducing the dough into noodles. Simple and clean to make, they may be delicious and pass well with nearly anything: roast red meat, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes."

Ingredients :

1 half kilos russet potatoes
half cup all-purpose flour
1 egg
1 tablespoon chopped sparkling parsley
half of teaspoon salt
1/four teaspoon freshly ground nutmeg
1/four cup lard or other cooking fat

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H10M

Place whole potatoes of their skins into a big pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool sufficient to handle, peel potatoes, and region on a gently floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes right into a huge bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead nicely to shape a smooth dough. Then roll out the dough to a thickness of approximately 1/2 inch. Cut flattened dough into thin strips, about 1 half inches long. Gently roll out the strips, or stretch them till the ends taper. Set aside for 15 mins.
In a big skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry till golden brown on each sides.

Notes :

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