Schupfnudels

Ingredients

1			lb.		potatoes
3					eggs
2			tbs		starch
1			c		flower
1			tbs		ground mace
					water
					salt
					pepper

These schupfnudels are a nice side dish for sour roasted meat.

You can use violet potatoes in order to get funny colour schupfnudels. Use a little more starch with these potatoes.

Preparation

Wash potatoes thoroughly and cook in peel.

Let the potatos dry a bit, then peel them and let them stand for 14 min. to get dryer.

Push through a ricer, then let dry for another 15 min.

Knead with starch, flower, eggs and mace.

With flowered hands, take 15mm (0,6inches) pieces of dough and shape like small sausages.

Caution: the fresh schupfnudels glue together quite easily, even when a lot of flower is used. So process quickly and during the time of processing, keep them well spread and flowered.

Cook schupfnudeln in quite a lot of salted water. They are ready when they ascend to the water surface (after about 3-4 minutes).