Buabaspitzla / Schupfnudeln Recipe

Buabaspitzla / Schupfnudeln


  • 1 kg potatoes
  • about 80g of white wheat flour
  • 1-2 eggs
  • 1 teaspoon of ground nutmeg
  • salt
  • butter

How to make Buabaspitzla / Schupfnudeln

This noodle dish from the South West of Germany is literally translated little boys´penises, they used to have these funny names for regional dishes in Germany, but I believe this is one of the more daring ones. Is is very similar to Italian Gnocchi

  1. Boil the potatoes, let them cool and peel them
  2. mash the potatoes or squeeze them through a potato press
  3. mix the mashed potatoes with the flour the egg/s, nutmeg and salt to a soft dough
  4. in a pot bring water to the boil
  5. make about 5 cm long finger thick shapes and drop them into the boiling water
  6. take the noodles out once they are floating on top
  7. shallow fry them with some butter and serve with fried onions, sauerkraut, sausages or any other meat
  • yongfook
    yongfook says

    you HAVE to be joking about the name!

  • jo77
    jo77 says

    Yeah, Buabaspitzla. I never heard that name for them (they were always Schupfnudeln) but that doesn't really surprise me at all. (Those crazy Swabians!) I need to try to make these at home. I miss them, even though I only really had them at fests. Sauerkraut and bacon are the way to go!

  • telllner
    telllner says

    I tried the recipe and have to offer a correction. You really need to squeeze the potatoes through a ricer. Otherwise they carry too much water, even if you let them sit for half an hour. This makes them lose their shape when you boil them instead of developing a smooth coating. Without the coating they get soggy with oil all the way through

  • sethdixon
    sethdixon says

    If you do decide to mash them, you need to use a whole bunch more flour to help dry out the dough. These are absolutely great!!! Possibly my new favorite fried in butter food.

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