The Recipe · No.793 · Schupfnudeln

Schupfnudeln, and Where to Source It

Bake the potatoes and rice them while steaming hot to keep the dough dry. Flour worked into cold or wet potato turns gummy; hot, dry riced potato makes a light, pillowy noodle.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes4 servings
CuisineGerman
Cook it with
Air fryerSheet pan
Can you make Schupfnudeln in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Potatoes
Baked in their skins and riced hot for a dry dough. A floury russet is best.
3 large
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Flour
Kneaded in lightly to bind the noodle dough. Fresh-milled adds flavor.
1 cup
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Egg yolk
For richness and bind without extra moisture. A fresh pasture yolk is best.
1
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Nutmeg
The classic German seasoning for the dough; grind it fresh.
pinch
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Butter
To fry the boiled noodles crisp. A good butter browns them.
3 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Rice hotRice the hot baked potato onto a board and let the steam escape.
  2. KneadWork in the flour, yolk, nutmeg, and salt to a soft dough.
  3. Shape fingersRoll into ropes, cut, and roll each piece into a tapered finger.
  4. Boil then fryBoil until they float, then fry in butter until golden all over.
Part Three
The Toolkit

Potato ricer · Skillet · Slotted spoon

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