Preparation
The name Schupf- or Fingernudel refers to the form and shape of the noodle and not to the composition of ingredients. There is not a universally authentic recipe but many ways of preparation according to region that differ widely. Many of these variations claim to be the original and authentic Schupfnudeln.
This controversial discussion also had its effects in subject literature. Duden (reference book of German language) says, the Schupfnudel is a fried dish while Ludwig Zehetner writes in the Bavarian Dictionary one had to cook it in saltwater.
Simple recipes only use rye flour and water for the dough, but many recipes include mashed potatoes, wheatflour and egg. The dough is kneaded and then rolled into a long and thin cylindrical shape. This roll is cut into pieces of about half an inch width. These are rolled the typical shape of Schupfnudeln. Afterwards they are either cooked in salty water for about ten minutes or deep-fried. Many recipes include frying them in a pan afterwards as well.
Subsequently they are served in different ways: savoury with sage-butter or Sauerkraut or sweet with poppy seeds, sugar and cinnamon. In all cases it is necessary that the comparatively flavourless noodles incorporate the flavour of the other ingredients. Schupfnudeln can be served either as a side serving or as a main dish.
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