Before you start
- Total
- 25 h 17 min
- Hands-on
- 1 h 17 min
- Waiting
- 24 h
Includes 24 h of resting. Plan ahead: you can do it the day before or in the morning and carry on later.
If you start now, it will be ready in 25 h 17 min.
Get the ingredients ready
Ingredients
- Schupfnudeln
- Tomato sauce
Mix all the ingredients well and heat until quite thick.
NextShape into a ball and wrap in cling film.
Shape into a ball and wrap in cling film.
NextLeave to chill for 24 h, then grate.
Leave to chill for 24 h, then grate.
Long wait: the timer keeps running even if you close this page.
NextBoil the potato in salted water until soft, drain, mash and heat it in the pot to dry it out.
Boil the potato in salted water until soft, drain, mash and heat it in the pot to dry it out.
NextAdd the vegan egg, the oil and the flours (the amounts are a guide, as they depend on the type of potato and flour you use) until you have a workable dough.
Add the vegan egg, the oil and the flours (the amounts are a guide, as they depend on the type of potato and flour you use) until you have a workable dough.
NextRoll into ropes, cut into pieces of about 1 cm and roll them in your hands into little baguette shapes.
Roll into ropes, cut into pieces of about 1 cm and roll them in your hands into little baguette shapes.
NextBoil until they float, then brown them lightly in a frying pan.
Boil until they float, then brown them lightly in a frying pan.
NextCook the garlic and onion until golden, add the tomato and, when it starts to lose its water, add basil to taste and salt.
Cook the garlic and onion until golden, add the tomato and, when it starts to lose its water, add basil to taste and salt.
Dinner's ready!
Vegan gluten-free Schupfnudeln
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