There are dishes that taste like home, like autumn, and like cozy evenings spent in the kitchen — and for me, Schupfnudeln are definitely one of them. This memory becomes especially vivid when I think back to my visit to Lake Constance (Bodensee).
Conscious food enthusiasts like myself find bliss in Swabia at Lake Constance, thanks to dishes like Schupfnudeln crafted with traditional methods
While there, I discovered new cuisines and my first Schupfnudeln, which is a delicious Potato pasta. The crisp air, the sparkling water, the vineyards climbing gently up the hills — and everywhere, little Inns serving traditional southern German dishes.
In one of those Inns, I ordered a plate of Schupfnudeln with Bacon and Sauerkraut that instantly transported me back to my childhood: warm, hearty, simply delicious. That was exactly the feeling I wanted to recreate at home — and today I’m sharing that recipe with you.
The Bodensee (Lake Constance) offers a variety of first class culinary delights, cycling and hiking trails with lake and mountain panoramas
Boil potatoes. Can be done a day ahead. Peel 
Boiled potatoes, egg, flour, semolina or cornstarch salt. 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 10 to 15 minutes 
Divide potato dough with a spatula 
Rolling out potato dough in strings 
Cut rolled potato dough in pieces 
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 Schupfnudeln in some butter until lightly browned 
Schupfnudeln with Gulasch 
Schupfnudel with pork and gravy 
Schupfnudel with venison and Sauerkraut 
Schupnudeln, German potato pasta with meatloaf and asparagus 
Schupfnudeln with bacon and Sauerkraut 
Bodensee boat landing and docks 
Bodensee Impressions
This savory dish is perfect for the autumn season, when the days grow shorter and you crave something warming. It’s quick to make, filling, and wonderfully aromatic. And the best part: the Schupfnudeln are homemade — and much easier than you might think.
The name Schupfnudel or finger noodle refers to the shape and appearance of the noodle, not to its composition.
Other Names by Region
Schupfnudeln can be found throughout Germany, they are especially popular in the cuisine of 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 Lake Constance-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.
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 Swabian potato-pasta dish
Ingredients
- 2 large Russet potatoes (2 lb)
- 1 cup of white flour (or 1/2 cup flour and 1/2 cup semolina flour)
- 3 tbsp cornstarch (or potato starch)
- 1 egg
- 1 tbsp butter for frying
- 1 dash of salt
- dash of nutmeg
Schupfnudeln with Sauerkraut and Bacon:
Peel the onion and slice it thinly. Dice the bacon. Drain 1 cup of sauerkraut. Heat butter in a non‑stick pan and fry the bacon until crisp. Add the sliced onions and cook for 3 minutes. Stir in the drained sauerkraut along with optional caraway seeds, 2 bay leaves, and 2 cloves. Cover and simmer on low heat for 45 minutes. Meanwhile, fry the prepared Schupfnudeln in butter until golden brown. Add them to the sauerkraut mixture, toss gently, and cook for another 3 minutes. Serve warm.
Instructions
- Peel the potatoes and cook the potatoes in a pot (or microwave).
- Drain the potatoes.
- Let the potatoes cool a little.
- Press the potatoes through a potato press while they are still warm.
- Add to the potatoes flour, egg, cornstarch and spices.
- Work or knead with hands or spoon into a firm, smooth dough.
- Let the dough rest for about 15 minutes.
- Heat the water (add some salt) 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 for about 5 minutes until they float to the surface.
- Remove from the water with a slotted spoon and allow to drain.
- Rinse with cold water 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 decorate 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.
