• 2 potatoes, peeled, quartered and par boiled
  • 1 egg yolk
  • 2 tbsp potato starch
  • 5 tbsp all-purpose flour
  • 1 tbsp grapeseed oil
  • 1 tbsp butter
  • nutmeg
  • salt
  • pepper


  1. Place the par-boiled potatoes on a baking sheet in a 300 degree oven and let cook for about 3 minutes to dry out; remove
  2. Once cool, press through a potato press into a bowl and add yolks, starch and flour and season with nutmeg, pepper and salt
  3. Mix the dough to combine, being careful not to over work it.  Remove the dough to a floured surface and roll it out about 1" thick.  Cut into ½" pieces and roll each between your hands to make 2" long, pencil-shaped noodles. Blanch each in salt water for 1 minute and remove to an ice bath
  4. Heat 1 tbsp each of butter and grapeseed oil in a sauté pan; once hot, add the drained schupfnudeln and sauté until golden crisp, about 90 seconds