Schupfnudel, meaning rolled noodle in German, also called fingernudeln or bubespitzle, is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine. It is often referred to with different names in different regions in various forms.
The dish is usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, it has also been made with that tuber. Schupfnudels are traditionally given their distinctive shape through hand-shaping.
Schupfnudel are often served as a savory dish with sauerkraut but are also served in sweet dishes.
To add a photo, please follow this submit form.