Jun 7

Shufnoodles

Shufnoodles

Shufnoodle is an old recipe that our grandmothers and mothers used to make. You can eat them with honey, sugar, walnuts, almonds. In addition, you can eat them with crumbled cheese. The recipe is very easy and one of the oldest. It is served for breakfast or dinner. Follow the recipe.

Ingredients: simple, total time; 45 min, 4 serving

Dough:

600 g red potatoes/ boiled
50 g butter
1 egg
300 g smooth flour
pinch of salt

For Frying:

100 ml oil for frying
150 g breadcrumbs
For sweet schufnoodle serve: sugar, walnuts, jam, almonds, hazelnuts, Nutella.
For salt schufnoodle: crumble cow cheese, mozzarella, Feta cheese.

Preparation:

Peel the potatoes and remove dirt, wash and cut into larger pieces. Put them in a deep pot with water, add a pinch of salt, cook on moderate heat. When it boils, reduce the heat and cook for another 10 minutes. Check with a fork whether it is done.
Mash the finished potatoes, add butter, and stir.
Beat the egg with a pinch of salt, then add it to the potatoes. Stir everything well.
After that, add the gradual flour, stir everything well until you get a compact and smooth mixture.
When the dough is ready, put it on the work surface, work it again by hand.
Make a roll from the dough.
Then cut into thinner pieces 3 cm. Of each piece, make a longer roll of 2 cm thick from each cut piece.
Then cut the dough into 2 cm lengths with a knife.
Roll each cut shufnoodle (2 cm) into a thin roll and set aside. Repeat this until you finish sh all material.
Pour water into a large pot and add a pinch of salt, wait for it to boil.
Reduce heat, add half of quantity schufnoodle cook until they float to the surface of the water, leave for a 1 minutes more, then carefully remove them with a slotted spoon into a big plate.
While the schufnoodle are cooking, put the oil in a pan and heat it over moderate heat. Add the crumbs and stir occasionally. Fry until they are well browned, turn off the heat.
Add the finished Shufnoodles in a strainer and cover with a stream of cold water.
Put them in already warm fried breadcrumbs. Roll them on all sides, then transfer to a tray.
Serve warm with sugar, jam, or walnuts as you wish.

Buon appetito!

NOTE:

You can use this same dough to make DUMPLINGS.
Shoufnoodles for cooking, it will take about 5 minutes, as soon as they float to the surface, shake them well from the water and put them into crumbs.
Place the schoufnoodles on a tray and store at room temperature for up to 2 days.
Cooking dumplings takes about 10–11 minutes. When they float to the surface, wait another 2 minutes.
Wet your hands to make it easier to form the dough if it is sticky.