Schupfnoodeln Made from Rye Dough

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

250 g rye flour
150 ml water, lukewarm

Instructions

The rye flour is kneaded with lukewarm water to a dough that is not too light and worked until it no longer sticks. Important, no salt in the dough, otherwise the pasta will disintegrate.
From this you form approx. 5 cm long, pointed, pencil-thin rolls that you push away from you by pushing with the heel of your hand.
They are boiled in boiling salt water, swiveled with cold water on a colander, then drained well.
In the pan e.g., fried sauerkraut and potato noodles together or toss the potato noodles in a pan with hot butter and fresh sage leaves.
Well suited for freezing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.