A great pasta dish for any occasion:
Boil potatoes on the stove the day before, separate from the skin and press through the potato ricer. Knead the ingredients together to form a thick dough. Grate approx. 1 tbsp. of the amount between your hands to create the typical shape (we Swabians say “schupfen” for this). Put the formed Schupfnudeln into salted water and let it boil briefly. Remove with a slotted spoon and let it drain. Then brown the Schupfnudeln in lard or alternatively butter (lard) around it until golden brown.
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