Büebeschpitzle are traditional german potato noodles from the Baden region — one of those dishes that almost nobody outside of southern Germany knows about.Furthermore, they are one of the dishes I know better than almost anything else — because during my chef training in the Black Forest, I made them by hand more times than I can count. In fact, making Büebeschpitzle and Spätzle by hand was simply part of everyday kitchen life. Additionally, my grandmother made them regularly too — served with Sauerkraut, simple and honest, exactly the way they should be. In short, this is real Baden home cooking — and once you try them, you will understand why they have survived for centuries.
But what exactly are Büebeschpitzle — and are they the same as Schupfnudeln?
This is where it gets interesting! Furthermore, even some German cookbooks claim they are the same thing — but they are not. Büebeschpitzle are made from potatoes, while traditional Schupfnudeln from Baden are made from rye flour. Additionally, the name Büebeschpitzle is wonderfully untranslatable — it roughly means “little boys tips” in the Baden dialect, referring to their pointed finger shape. In short, if you order them in a Baden restaurant and your guests are not from the region, be prepared for some confused looks! 😄
WHAT YOU’LL NEED
For this recipe you need a → potato ricer or Flotte Lotte — this gives the smoothest texture and is essential for authentic Büebeschpitzle. Additionally, a → large heavy pan is important for frying them evenly golden. A → wooden board makes shaping much easier.
Büebeschpitzle — Traditional Baden Potato Dumplings
Ingredients
Method
- Cook the potatoes. For Variante 1 — peel and press the potatoes through a potato ricer while still hot. For Variante 2 — cook the potatoes the day before with their skin on. The next day peel, slice and press through a potato ricer or Flotte Lotte.
- Make the dough. Add flour, egg, salt and nutmeg to the pressed potatoes. Knead firmly with your hands on a floured wooden board until a smooth dough forms.
- Shape the Büebeschpitzle. Roll the dough into thick finger-sized rolls. Cut into pieces of about 2 cm. Shape each piece with both palms into a pointed sausage shape — the thinner the better.
- Cook. Bring a large pot of salted water to a boil. Add the Büebeschpitzle in portions. As soon as they float to the surface they are cooked. Remove with a slotted spoon and drain in a sieve.
- Fry. Heat clarified butter in a pan and fry the Büebeschpitzle until golden brown on all sides — about 6-8 minutes.
- Optional finish. Instead of frying in butter, toss with breadcrumbs toasted in butter for a lighter version.
- Serve. Serve immediately with Sauerkraut — the classic Baden accompaniment.
Notes
What to serve with Büebeschpitzle
These german potato noodles pair perfectly with Sauerkrau — simply and always. Furthermore, Kassler (smoked pork) pairs beautifully alongside. Additionally, a simple green salad or Feldsalat works wonderfully too. In short, keep it simple and traditional.
Schupfnudeln — The Rye Flour Version
Traditional Baden Schupfnudeln are made with rye flour instead of potatoes. Furthermore, the shape is identical — but the flavor is completely different. Additionally, Schupfnudeln are incredibly versatile and work with both sweet and savory accompaniments.
Ingredients for Schupfnudeln:
- 400 g rye flour (Type 815)
- 250 ml water
- Salt — do not add, the noodles will fall apart in the cooking water
- Clarified butter for frying
Instructions: Mix rye flour and water into a firm dough. Shape into pencil-thin pointed rolls with floured hands. Cook in boiling salted water in portions until they float to the surface. Remove and drain. Fry in clarified butter until golden brown.
Serving ideas for Schupfnudeln
Schupfnudeln are wonderfully versatile. Furthermore, here are the most popular ways to serve them:
- With Sauerkraut — the classic. Cook the Sauerkraut with a little bacon and caraway seeds for extra flavor.
- With Sauerkraut and Speck — fry crispy Speck separately and toss with the Sauerkraut and Schupfnudeln at the end.
- With Applesauce — a sweet and savory classic. The tart apple balances the rich fried dough perfectly.
- With mushrooms — sauté fresh mushrooms with garlic, butter and parsley. Toss with the Schupfnudeln.
- With spinach — wilt fresh spinach with garlic and cream. A lighter but deeply satisfying combination.
- With roasted vegetables — zucchini, peppers and onions roasted in the oven with olive oil and herbs.
In short, once you master the basic Schupfnudeln recipe the possibilities are truly endless.
Looking for more traditional German side dishes? Browse my German Side Dishes collection.
Learn more about Baden cuisine on Wikipedia.