Instructions

1. 1

   Wash the potatoes thoroughly and boil them in their skins in water with the salt until tender.

2. 2

   Drain the potatoes, let them steam off briefly, peel them while still hot and press them through a potato ricer.

3. 3

   Spread the riced potato out flat on the work surface and leave it to cool completely, so that the moisture escapes.

4. 4

   Add the plain flour, the egg, the salt and the nutmeg and knead everything quickly to a smooth dough; kneading it too long makes the dough sticky.

5. 5

   On a floured work surface, shape the dough into finger-thick rolls and cut these into pieces about 2 cm long.

6. 6

   Roll each piece between your palms into a noodle that is thicker in the middle and tapers to a point at both ends.

7. 7

   Bring plenty of salted water to the boil in a wide pan, lower the heat and poach the Schupfnudeln in batches until they float to the surface.

8. 8

   Lift the Schupfnudeln out with a slotted spoon and let them drain well.

9. 9

   Heat the butter or margarine in a large frying pan and toss the Schupfnudeln in batches over a medium heat until golden brown all over.

10. 10

    Scatter the chopped parsley over the Schupfnudeln and serve them at once.