Schupfnudla-Bubaspitzla – Basic Recipe

Whisk the flour and salt with the water to form a dough. From it, finger-thick 4-6 cm long noodles are “pushed”. The hands are floured and the pieces of dough are rolled back and forth between the hands until they have the right shape, i.e. they are thin at both ends and thicker in the middle. Rest the Schupfnudeln for 1 hour and boil them in salted water for about 5 minutes. Drain well and fry in lard on both sides.

Make Schupfnudla as above (no matter)

Fry the Schupfnudeln in the lard together with loosened sauerkraut until it has taken on a brownish color. If you like you can also fry hard sausage cubes or bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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