Schupfnudeln – Pasta From Rye Flour

Pasta dishes are always a good idea!

Prepare rye flour and water to a firm dough (you should not add salt, because the Schupfnudeln otherwise disintegrate in the cooking water). Next, “schup” (roll) the dough with floured hands into the shape already known from Bübeschpitzle, the thinner the better. Ideal are pencil-thin Schupfnudeln. These in portions in the boiling salted water form. When they are cooked, they float to the surface. Remove with a slotted spoon and place on a platter to cool. Next, toast in hot butter fat until golden brown. Sauerkraut belongs to it in any case.

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