Orange Schupfnudeln




Rating: 3.27 / 5.00 (41 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

For the orange schupfnudeln first pass the jacket potato from the day before through the press (the more often, the finer the potato mass).

Season the mixture with salt, nutmeg, turmeric and orange zest. Add curd cheese and egg yolk and mix well. If necessary, with veal stock, roll into a smooth grippy dough.

On a board with flour form the Schupfnudel mass into a roll and form finger-thick noodles.

Boil about one liter of water with orange juice and bind everything with a little starch.

Carefully put the noodles in and boil again briefly, then remove the pot from the heat and let the orange Schupfnudeln soak for five minutes.

Remove the Schupfnudeln and quench with clear water.

Shortly before serving, toss the orange Schupfnudeln in foamed butter and heat through.

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