Badische Schupfnudeln (Potato Noodles)
1 1/2 pounds russet potatoes
1/2 cup GF flour (I used Bette Hagman’s 4 flour blend- don’t let the raw smell of the bean flour throw you- it tastes fine and gives good texture and handle-ability)
1 egg
1 tablespoon chopped fresh
1 small onion, thickly sliced

1/2 teaspoon salt
1/4 teaspoon freshly ground
2 tbsp butter
2 tbsp olive oil

1. Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. In a large skillet, heat 1 tsp of butter over medium heat with 1 tsp of olive oil. Saute onions until translucent and browned. Add a little more butter and olive oil if needed, and place one layer of the potato strips into the skillet, and fry until golden brown on both sides. When done, set aside and begin next batch in skillet, adding more butter and oil as needed. Finish browning all potato strips and then add onions back into skillet, tossing gently. Serve and enjoy!
“Traditional of southwestern Germany, this delicious homemade potato noodle goes well with all sorts of dishes.”