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Writer's pictureDipika Dave

Schupfnudeln with pork loin and mushroom cream

Homemade Schupfnudeln are to die for.

Schupfnudel or finger noodles differ slightly in taste and ingredients depending on the region. In general, it is at home in traditional southern German and Austrian cuisine and enjoys great popularity as a stand alone dish, as well as a great side dish.

It is often prepared in my kitchen and Schupfnudeln are always welcome, especially with our two children.

Today I present one of my favourite combinations: Schupfnudeln with pork loin and creamed mushrooms - simply enchanting. Add a fresh leave salad and your guests will be thrilled. Guaranteed!


Ingredients for 4 people:

- 300 gr floury potatoes

- 300 g double flour (spaetzle or pasta flour)

- 4 tbsp durum wheat semolina

- 2 eggs, 2 egg yolks

- 1-2 tsp salt

- Nutmeg, to taste

- Rice flour for rolling the Schupfnudeln


For the mushroom cream with pork loin:

- 600-700 gr pork loin

- 400 gr small, fresh brown mushrooms

- 1 leek

- 1 medium onion

- 300 ml cream

- 200 ml water

- 1 tbsp "Trüffelglück" spice from Herbaria (or another porcini spice salt)

- 2 tsp cornflour (maize), to thicken

- oil & a little butter for frying

- Pepper and salt

- 2 tbsp fresh, chopped parsley

- some fresh lemon juice, optional


Preparation of the Schupfnudeln:

Boil the potatoes in their skins until done. Drain the water and peel the potatoes. Press the warm potatoes through a potato ricer into a bowl or mash them very finely with a potato masher. The potato mixture should become quite fine.

Now add the remaining ingredients and work everything quickly into a smooth, soft but not sticky dough. If the dough still sticks too much, add some more flour. Unfortunately, this always depends on the starch content of the potatoes.

Leave the dough to rest for 30 minutes. Then sprinkle a large wooden board with the rice flour (the best way to prevent the noodles from sticking to the board).

With floured hands, roll a finger-thick snake and separate small pieces. Roll them one by one between your hands to form "finger noodles".

You can also see this briefly in my video:



You don't have to use all the dough yet. In the meantime, put a large pot of water on to boil and as soon as the water boils, add salt and cook the first portion of Schupfnudeln. Prepare a casserole dish with a little oil and (using a slotted spoon) scoop off the first portion of noodles after about 4-5 min. The Schupfnudeln should no longer have a core inside. Proceed in the same way with the rest of the dough. Oil the finished Schupfnudeln well and keep warm (covered in the oven at 50 degrees).



Preparation of the mushroom cream with pork loin:

Cut the pork loin into bite-sized pieces. Then cut the leeks and onions into fine rings or strips and clean the mushrooms (a mushroom brush is suitable for cleaning if they are very dirty). I like to use small mushrooms for this dish so that I can leave them whole. This preserves the mushroom flavour better and keeps the mushroom firm to the bite. Heat the oil in a large frying pan with high sides and sear the pork loin pieces, season a little with salt and pepper. As soon as the meat is nicely browned, remove it from the pan onto a plate. In the same pan, fry the onions and leeks and add the mushrooms. After 2-3 minutes, deglaze the vegetables with water. Now add the porcini seasoning salt. Reduce the heat and simmer the vegetables for about 5 min with the lid off.

Then add the meat again (+ the escaped meat juice) and pour in the cream. As soon as everything is simmering properly, thicken the sauce with cornflour as much as you like (dissolve the starch in a little cold water beforehand so that no lumps form when you stir it in). Simmer for another 2 min and remove from the cooker. Finally, season with salt, pepper and lemon juice and stir in the chopped parsley.


Either serve the meal immediately or fry the Schupfnudeln in a non-stick pan until golden brown. Personally, I like them best when they are fried. That way they get a crispy coating on the outside and are still nice and tender on the inside.


The Schupfnudeln can also be prepared the day before. In that case, frying them is also the best way to heat them up.


I hope you enjoy cooking and especially eating it!

xx Dipika





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