Dear undergraduate and graduate students of the German Department:
Join Tante Stefan for a live webinar on how to make Schupfnudeln – a specialty from southern Germany and Austria. Eat these potato-based noodles as a main course with sauerkraut and bacon pieces, or a salad, or something else green. Also great as a side. Don’t forget to cook the potatoes *before* joining the call! Some say it’s best to cook them the day before, which is why Schupfnudeln are often made from leftover potatoes. See you in the kitchen!
Friday, December 4th, 5pm ET., via Zoom.
You will need:
- 1 pound potatoes, pre-cooked with skins on (starchy potatoes, such as Russets, about 4 medium)
- 2 tablespoon flour (or more)
- 2 egg yolks
- Dash freshly grated nutmeg (or to taste)
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons butter