German Potato Noodles (Schupfnudeln) With Brown Butter
A comfort food recipe for making the best German Potato Noodles (Schupfnudeln) With Brown Butter, Mushrooms and Sage
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Cooking tools:
- Potato ricer
- Potato masher
- Bench scraper
- Microplane
- Kitchen scale
- Oven
- Stove
- Baking sheet
- Parchment paper
- Plastic wrap
- Chef's knife
- Spoon
- Slotted spoon
- Fork
- Skillet
- Pot
- Mixing bowl
- Paper towel
- Plate
- Kitchen towel
- Measuring cup
Ingredients
- 1 lb russet potatoes, scrubbed and dried
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- ½ cup semolina flour, divided as needed
- 1 cup all-purpose flour, divided as needed
- 1 egg
- 2 Tbsp plus ½ cup unsalted butter, divided
- 1 lb mushrooms (oyster, king and/or cremini), cleaned and sliced
- Salt, to taste
- Large handful sage leaves, washed and dried
- 1 cup gruyere cheese, grated
- ¼ cup parmesan cheese, grated
- 1 lemon, zested
- Pepper, to taste
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