Who fancy homemade Schupfnudeln? They are simple and uncomplicated if you have some practice. It is best to serve the freshly cooked Schupfnudeln in tomato sauce and olives.
- In a bowl, mix flour with salt.
- Add olive oil and the warm water to the flour and mix with a wooden spoon. Then carefully knead by hand, cover and let rest for about half an hour.
- Cut the dough into small pieces and roll with the palm of your hand and place on a floured surface.
- Cook schupfnudeln in boiling water with salt. They are ready when they float on the surface, which is about 5-7 minutes. Then skim off with a ladle.
- fresh tomato sauce
- Kalamata Olives
- 250 g wheat flour
- 125 ml warm water
- a pinch of salt
- 1 tbsp olive oil