Schupfnudeln are definitely underrated. Even though the Swabians revere them under the name “Bubespitzle” and regularly enjoy them with cabbage and bacon, they are usually neglected in the rest of Germany. The aromatic potato dish can be prepared in a truly versatile and quick way, especially if you use the ready-made version from the refrigerated counter. Fried in sesame oil, combined with crunchy vegetables and refined with plenty of soy sauce, for example, an Asian-inspired version is created that, prepared in under 30 minutes, is a real after-work hit.
By the way, Schupfnudeln have been around for more than 400 years. Already during the Thirty Years’ War, Landsknechts are said to have formed and cooked long noodles from the flour ration and water they were given. The fact that Schupfnudeln is now primarily prepared with potatoes is said to be due to the Swabians’ frugality. Because flour was expensive at the time, the Swabians are said to have made it with inexpensive mashed potatoes. As the saying goes? Necessity is the mother of invention.
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