For the potato noodles (Wutz’lnudeln or Schupfnudeln) prepare the potato dough as described and let it rest. Then form into a thumb-thick roll, cut finger-wide pieces and roll or wutzel these with the flat of your hand into noodles about 5-7 cm long.
Cook in boiling salted water for about 5-8 minutes, lift out, drain, and briefly rinse with cold water if necessary. Heat butter or lard in a pan and let the Schupfnudeln cook in it for a while.
Depending on the further use, the potato noodles can be given more or less color, but also tossed in butter crumbs or served with nuts or poppy seeds.
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