Because pumpkins can be really gigantic, annual pumpkin weighing championships are held in many countries. In 2016, for example, a Belgian pumpkin producer broke the world record with his 1190.5 kilos of fruit!
Ingredients
- 250 g floury potatoes
- 250 g pumpkin
- 200-300 g flour
- 1 egg for the vegan version: 20g potato starch
- nutmeg, salt, pepper
- butter or oil for frying
Servings: people
Units:
Instructions
- Peel the potatoes and cook until tender. Cut the pumpkin into small pieces and cook for about 10 minutes. Mash the potatoes and pumpkin until smooth. Allow to cool briefly.
- Now add salt, pepper and nutmeg to taste. For the non-vegan version, add the egg and stir.
- Then gradually add the flour (and for the vegan version also the potato starch) to the dough. Continue until the dough is well shaped and no longer sticky.
- With the dough, form a long snake of about 3-4 cm in diameter.
- Cut pieces about 0.5 cm thick and form the potato noodles with your hands.
- Fry the finished schupfnudeln in a pan with a little oil until crispy.
- Schupfnudeln can also be cooked in a pot. To do so, put them in boiling water and wait for them to float.
- Sauerkraut, a delicious mushroom sauce, fried bacon or whatever else your heart desires suits this dish particularly well.
What do you think?