Conscious connoisseurs, like me in particular, feel like in paradise at the Bodensee. Because many dishes are prepared in the traditional way.
While there, I discovered new cuisines and my first Schupfnudeln, which is a delicious Potato pasta
The Bodensee offers a variety of first class culinary delights, cycling and hiking trails with lake and mountain panoramas
The name Schupfnudel or finger noodle refers to the shape and appearance of the noodle, not to its composition. Schupf comes from schupfen, meaning “roll, wallow”
Other Names by Region
Schupnudeln can be found throughout Germany, they are especially popular in the cuisine of Baden and Swabia. In addition to Schupfnudeln they are called Baunzen or Bubenspitzle. In Bavarian cuisine they are known as Fingernudeln (finger noodles), Dradewixpfeiferl, Kartoffel– or Erdepfebaunkerl (potato Baunkerl) or Schupfnudeln. In Upper Palatinate they are called Schopperla or Schoppala. In the Odenwald their name is Krautnudeln (cabbage noodles) and in the Palatinate they are called Buwespitzle. The Bauchstecherla in Franconia are a bit thinner and more pointed.
Discovering cuisines at the Bodensee:
Besides the picturesque historical quarters and buildings, I saw quaint farm shops, idyllic orchards and sun-drenched vineyards that invited me to discover nature driving North of the Bodensee (Baden Württemberg). On my tour I saw many restaurants with plenty of delicacies for my eyes and palate to discover.
Especially in Autumn the region around Konstanz at Lake Constance (Bodensee) unfolds a new and very special magic. Soft light is reflected on wide water. The alpine panorama as well as the glowing slopes and forests around the lake form a picturesque backdrop for my wonderful relaxed culinary journey
Right at the beginning of my first culinary foray on my Gourmet Tour near the Bodensee was the “Äpfle” restaurant at the Seehotel Villa Linde in Bodman-Ludwigshafen. The chef of the restaurant shines with excellent culinary skills and has been recognized for it by the Michelin Guide. There I ate a “Juvenil Ferkel” (pork of a young pig), Schupfnudel with Fennel Sauerkraut.
Boil potatoes. Can be done a day ahead. Peel 
Schupfnudel ingredients, boiled potatoes, egg, flour, cornstarch sal and nutmeg. Butter for frying 
Mash peeled cooked potatoes 
Mash potatoes with a press 
Combine all ingredients for the potato noodles 
Knead potato dough until smooth 
Start boiling the water while the dough rests for 15 minutes 
Divide potato dough with a spatula 
Rolling out potato dough in strings 
Cut rolled potato dough about 2 inches long 
Form or shape potato dough with pointed edges with your hand and fingers 
Form or shape dough with pointed edges 
Boil on medium high heat till noodles come to the top 
Potato noodles are done when the come to the top (5 min.). Remove noodles with slotted spoon 
Rinse with cold water to remove the starch and let dry a bit 
Schupfnudeln ready for frying 
Fry the Schupfnudel with Sauerkraut in butter 
Schupfnudel with Duck and Blaukraut 
Schupfnudeln with Gulasch 
Seehotel Villa Linde, Bodman-Ludwigshafen at the Bodensee 
Schupfnudel with pork and gravy 
Hotel Landgasthof Zum Adler, Lippertsreute at the Bodensee 
Schupfnudel with venison and Sauerkraut 
Landgasthof Apfelblüte, Salem-Neufracht at the Bodensee 
Schupnudeln, German potato pasta with meatloaf and asparagus 
Beautiful Bodensee with crystal clear water 
Bodensee Guesthouses and B&B’s 
Bodensee boat landing and docks 
Bodensee Impressions 
The Landgasthof “Zum Adler” in Lippertsreute near Überlingen delights its guests not only with traditional Baden dishes and creative gourmet cuisine, but also with selected wines stored in the natural rock cellar. I ordered a Venison filet with Wirsinggemüse and Spätzle
We continued to Landgasthof “Apfelblüte” in Salem-Neufrach, not far from the famous Salem Castle, and with its location on the outskirts, it is ideally located perfecty for relaxing walks through meadows, fields and forests. I ate a Rumpsteak (Pepper steak) with vegetable and homefries on the side
Schupfnudeln, a German potato-pasta dish
Ingredients
- 2 large Russet potatoes (2 lb)
- 1 cup of white flour
- 3 tbsp cornstarch
- 1 egg
- 1 tbsp butter
- 1 dash of salt
- dash of nutmeg
- Parsley for decorating
First peel onions and cut into strips. Dice some bacon.
Wash 1 cup sauerkraut briefly and drain in a sieve.
In a non-stick pan, heat the butter and then add the onions and bacon to fry. Add the drained Sauerkraut and caraway seeds, combine everything in the pan including the Schupfnudeln. Cook for 3 minutes, then serve. Guten Appetit
Instructions
- First cook the potatoes in a pot with the skin on.
- Drain the potatoes.
- Let the potatoes cool a little and peel them.
- Press the potatoes through a potato press while they are still warm.
- Add to the potatoes flour, egg, cornstarch and spices and work or knead with hands or spoon into a firm, smooth dough.
- Let the dough rest for about 15 minutes.
- Heat the water in a large pot and bring a boil.
- Shape the dough into long rolls with a little flour on a pastry sheet.
- Cut off pieces (about 5 cm or 2″ long).
- Shape the dough into pointed potato noodles.
- To do this, roll your fingers over a board and let the ends come to a point.
- Simmer the formed potato noodles in medium heat water (add some salt) for about 5 minutes until they float to the surface.
- Remove from the water with a slotted spoon and allow to drain.
- Rinse to remove the starch and let cool a bit.
- Frying can be done now or next day after resting in the fridge:
- Fry in a pan with butter until golden with brown spots.
- Arrange the Schupfnudeln in bowls and sprinkle with a little chopped parsley.
Notes
Arrange and serve the Schupfnudeln as a side on the plate or separate in a bowl. Decorate with some Parsley.