Schnupfnudel recipe

Drenched taking into account melted garlic butter, these little potato "finger noodles" make the ultimate snack, side dish or finger food. Theyre super easy to make: helpfully fusion the dough, roll by hand into long dumplings, after that fry in a pan until golden.

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Hello everybody, hope you're having an incredible day today. Hello everybody, it's me, Dave, pleasing gratifying to my recipe page. Today, we're going to make a special dish, Schnupfnudel recipe. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin subsequently this particular recipe, we have to first prepare a few components. You can cook Schnupfnudel recipe using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Schnupfnudel recipe:

1. 500g russet or yukon gold potatoes
2. 150g (1/2 cup) plain flour
3. 2 egg yolks
4. 1/4 tsp freshly grated nutmeg
5. 125g butter, chopped
6. 60ml olive oil
7. 2 garlic cloves, crushed
8. 12 buoyant sage leaves

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Steps to make Schnupfnudel recipe:

1. Cook the potato in a saucepan of boiling water for 15-20 minutes or until tender. Drain well. Set aside to cool completely. Peel. Pass through a potato ricer or mouli into a large bowl.
2. accumulate grow flour, eggs and nutmeg. Season bearing in mind salt and white pepper. stir up opinion taking place in the works guidance to combine, adding a little further other flour, if needed, to make the dough manageable. Set aside for 15 minutes to rest.
3. Transfer dough to a lightly floured board. Halve. Roll into two logs concerning 3cm in diameter. Cut into 1cm pieces. in imitation of floured hands, roll each piece into a cylinder in imitation of points at each end.
4. Heat 75g of butter in a frying pan more than medium-low heat. increase oil, 1 clove of garlic and half the sage. Cook, stirring, until melted. go to the noodles and cook for 3-4 minutes each side or until golden.
5. Heat unshakable butter, garlic and sage in a small saucepan more than medium-low heat until just melted.
6. Pour garlic butter exceeding cooked finger noodles to serve.

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