Boil the potatoes in their skins, preferably the day before, peel them and mash them with the potato masher or spaetzle press. Then knead with the flour and eggs into a smooth dough and season with salt and nutmeg.
Shape the dough into rolls about 5 cm long, finger-thick and tapering at the ends, and place the rolls in boiling salted water. As soon as they float to the surface, remove them and keep warm. Finally fry lightly in a pan with butter.
I always serve homemade wild garlic pesto and extra parmesan.
One more thing about the story: there is a very widespread opinion that Buebespitzle are identical to Swabian potato noodles. That is not right. The reason for the difference between Schupfnudeln and Buebespitzle lies in history. Before the potato became indigenous to Europe, only grain that was processed into flour was known. The Schupfnudel, however, is an old Landsknecht dish that was already prepared during the Thirty Years` War. In the past, every Landsknecht was given a ration of flour. The Landsknechte used this ration to make potato noodles with flour and water (see recipe). It was only when the potato found its way into Germany that the recipe was further developed and refined and the famous Baden Buebespitzle came into being.
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