You know noodles and pastas?
Who doesn’t, right?
But do you know noodles made of Potatoes?
Many of us might not, since Potato noodles are mostly common in middle Europe and for some reason they didn’t make the globalization as did the Italian pastas.
Our Ancestors weren’t so keen on sharing the recipe much either, they lived and died on their lands and passed their “secrete” recipe to their children and they passed it on too.
I am not one of those children, but I had a great teacher in college who passed her family recipe to, you should guess it, me!
I am the kind of social person who loves to share and educate fellow online surfers and so I present you today the delicious Potato noodles in a sweet dessert version which you wont be able to resist!
All this while I have been reserving this recipe in my box.
Yes I have a box, and its not a small one and its not filled with just any but only with the creme de la creme, my favorites and the most unique recipes.
Some have been of course already presented in this space and a looots more are to come in the future.
So stay tuned!
Potato noodles have some history in Austria’s and Germany’s past.
For those who still don’t know it, Austria and Germany are 2 totally different countries, yes we share a language but even that is very different.
Northern German’s can”t understand Austrians who originated from the mountains, so the language is kind of out too.
What we do share is, lots of history of course and the most famous delicious dishes out there in the world!
Potato noodles are also known as Schupfnudeln, Kartoffelnudeln and Erdäpfelnudeln.
This type of noodles have been known since the 30 years war (1618-1648).
Troops would mix flour and water together to form the dough into long fat noodles.
In that time Potatoes were unknown to the locals.
Only in the 17th century, when potatoes started to be cultivated in middle Europe, potatoes were added to this dough and different variations in different regions became slowly popular.
In many parts of middle Europe it is served as main dish or as a side dish.
We in Tirol serve it as a sweet version for dessert.
Anyhow it tastes yum and its the perfect comfort food.
I am sticking to the sweet poppy version today since its such a eloquent dish and I could explain for hours all the different versions and uses of this particular noodles.
The concentration here is on the potato dough, a dough which can be used in many ways to obtain different dish results, which I ll elaborate in the next months here on Masala Herb.
This time I used Sweet Potatoes in this recipe instead of normal Potatoes, but you can use the latter as well instead.
I suggest you bookmark this potato dough recipe since its one of the main base dough recipes out there and I promise, you will need it sooner or later!
This is an other traditional Mehlspeisen recipe such as Spätzle and Knödel.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Ingredients
for the Potato dough:
- 0,80 kg Sweet Potatoes
- 0,20 kg Wheat flour
- 0,05 kg melted Butter
- 1 Egg
- dash salt
for the frying:
- ~50 g Butter
- 2 1/2 Tbs poppy Seeds
- powdered Sugar to garnish
Instructions
- Start by peealing the potatoes and boiling them till they are soft. Add the boiled potatoes to a mixing bowl and smash them to a neat mash.
- Make a well into the potatoes and add in all the ingredients to make the potato dough.
- With your hands mix all the ingridients and work the dough shortly out.
- Of the dough form the noodles.
- Heat up a frying pan and add some butter with approx. 1 Tsp of Poppy seeds. Add the noodles and fry them on all sides well, till slightly brown. You will have to do that in batches till you finish all the dough.
- To serve sprinkle some powdered sugar on the noodles. Ready to go!
Notes
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These are cute, chubby noodles. Reminds me a bit of gnocchi. When you wrote sweet potato noodles I thought you would be making it with the orange variety. Do you think these will hold up if I use corn starch (or other gluten free starch?)
You can half the amount of wheat flour in this recipe. 50% wheat flour 50% corn starch, but I dont know if you can actualy substitue the flour with it.
I am sooo impressed with these noodles! They look healthy and yummy. Great job.
I love that it is not hard to make the noodles, my hubby and I would love these!!! I will definitely have to try this recipe:-) Thank you for sharing about Austria and Germany, I love learning something new in blogs! Beautiful, Hugs, Terra
Sweet potato noodles looks delicious, yes, I book marking this recipe.
This looks like great comfort food! I have had potato pancakes with applesauce but these look even better!
I would love to try this! Sounds yummy! ♥
YUM! These noodles are so delicious looking – what a gorgeously creative dish 😀
Love it!
Cheers
Choc Chip Uru
Hi Helene! Oh wow, now this is new! Potato noodles! As a person who loves potatoes, I wasn’t aware of this dish! Must be delish!
I would love these! We don’t see them much on the menu but I know that these would be gorgeous 😀
The potato noodles look absolutely wonderful. I never heard of this dish at all, so I’m happy I stopped by here to pick up this recipe 🙂
Such a unique, yet delicious dessert! I just love noodles and your potato noodles look wonderful!
wow…what a delicious recipe…..definitely a must try 🙂
http://onlyfishrecipes.blogspot.com/
Very interesting! Never heard of anything like this. I love the butter sauce on the crispy noodles. Yum!
What a great idea! I have never heard of these. They look very delicious. I’ll give this a try.
Why have I never heard of potato noodles until now? I never saw them in Austria either? I totally missed out.
These look amazing! I love potatoes in any form – fabulous dish!
There are soo many authentic dishes in Austria, its difficult to follow. my husband himself had tasted only 5% of the traditional dishes, so no worries Ameena. You ll learn soon much more here on this space. 😉
This sounds like nothing I have ever tried before. If you are sprinkling them with sugar, does that make these a dessert? or a breakfast? I adore sweet potatoes, so something like this could be really fun.
We serve this plate as dessert but I am sure that you could eat it as well as breakfast with some jam or apple compott. =)
Mmm I’ve never heard of these but the way you’ve prepared them has me salivating. How fun to make but better to eat. Thanks for sharing this fun technique!
hey thats my motto too! fun to make but better to eat 😉
This is fantastic!!!
I have never tried sweet potatoes noodles… Have to try this!!!
How inventive Helene, I’ve never come across potato noodles before… they look like a golden-delicious treat! Your photos are lovely including the nature shot with leaf and water droplets…
Your sweet potato noodles look great! What a unique dish.
SWEET POTATO NOODLES!?!?!?!? Where have these been all my life! I’m in love.
What a unique way of preparing this dessert. Love sweet potatoes 🙂
My kind of dessert! It reminds me of certain Swiss noodles or quick pasta….
Cheers,
Rosa
This is an unusual dish to me, but it does sound like it would be delicious. I like sweet potatoes and the method of preparation here does intrigue. I completely understand why this is in the box of recipes considered cherished. Thanks for sharing it with us-yum!
These look yummy! Great post!
it reminds me so much of gnocchi only this is deep fried, what a lovely secret u have shared with us 🙂
http://naughtycurry.blogspot.com/
These look and sound great, Helene! It’s a whole different area of cuisine for me, but I would love to try this some time!
Yummy Yummy…I Love this..
Aarthi
http://www.yummytummyaarthi.com/
Helene, they look fantastic. Actually, in Hungarian and Polish cuisine potato dumplings also exist! I know two versions: savoury which have an Italian gnocchi form and served with sauces and meats, while the sweet version is stuffed with plums. They are not identical, but very similar in both countries I think. Central Europe is quite close foodwise 🙂
yes, and all this used to be one empire. europe is small and the countries tiny, it all had to come to a point where similiar dishes were created of the ingredients available. =)
oh helene, what a wonderful recipe! i’ve been meaning to feature schupfnudeln for some time in my lent series but using sweet potatoes takes the idea to a whole new level, so you can have potatoes even for dessert! and beautiful homage to the austrian-german culinary friendship :-).
Wow, these sound fantastic! I can’t wait to try them. The sesame seeds in the oil don’t burn?
nope, they didnt burn. tried it first out. the taste is more intense when fried all together first, instead of just sprinkling the poppy seeds later on top. plus the poppy seeds tent tofall of when sprinkled after frying.
Hi Helene, I’ve never been a huge fan of sweet potatoes in savoury dishes because they seem too sweet for me. Finally someone serving them as a dessert 😀 … this I can get on board with! They look really nice – would it be bad to want to serve them with jam? 🙂
I am encouraging u to serve it with jam! Forgot to mention that we usualy serve Apple compott with the noodles.