Filled Pasta Cases, "Schupfnudeln" with Sauerkraut and Bacon, Swabian Mince Meat Sauce

• Swabian Spaetzle*, Cheese Spaetzle*, Lentil and Spaetzle* with Vienna Sausages, Pork Fillet with Spaetzle* and Mushroom Cream Sauce
• Filled Pasta Cases, "Schupfnudeln" with Sauerkraut and Bacon, Swabian Mince Meat Sauce
• Beef Roulades, Beef Goulash, Swabian Onion Roast Beef
• Pork Fillet - Bacon - Mushrooms in Puff Pastry, Roast Pork with Crust, Pork Knuckle, Meat Balls or Meat Patties, Smoked Pork Neck
• Swiss Sausage Salad, Pasta Salad, Potato Salad
• Pasta Bake, Onion Cake
• Liver Dumpling Soup, Pancakes (Soup), Sour Tribe Soup, Chicken Soup
• Fish - Pikeperch Fillet, Fish – Trout “Müllerin Art" 
• Bee String Cake, Bavarian Plum Cake, Swabian Apple Tart, Blake Forest Cake

*home made South German Noodles

“Schupfnudeln” with Sauerkraut and Bacon: “Schupfnudeln” should be called "Schupf Kartoffel" (potato dumplings), as they are made from potato dough. “Schupfnudeln”  are common in Swabian and Baden cuisine. The alternative name "Bubespitzle" is also native to Swabian and Alemannic cuisine. Another common name is "Fingernudeln" (finger noodles). There is no universally accepted recipe, just many different regional preparation methods.

Ingrediens:

• 1 kg floury potatoes
• 250 g flour
• 2 eggs
• 2 tbsp cornstarch
• 1.5 tsp salt
• nutmeg
• 500 g sauerkraut (fresh or pre-packaged)
• 150 g diced bacon
• 1 medium white onion
• 30-50 ml broth (meat or vegetable)

Preparation:

Boil the potatoes in their jackets for about 25 minutes, let them cool, and peel them while still lukewarm. Press the potatoes into a large bowl with a ricer.

Add the remaining ingredients and knead well. If the dough is too sticky, add a little more flour; if it's too dry, add a splash of water.

Shape the dough into long, finger-thick rolls and divide them into approximately 2 cm long pieces. Shape the cut pieces into the desired shape (taper the ends).

Cook the shaped noodles in lightly boiling salted water until they float to the surface. Let them sit for another 2-3 minutes and then remove them with a slotted spoon.

Prepare the sauerkraut as follows: Finely dice the onion and sauté it with the bacon in butter until translucent. Add the sauerkraut and broth and simmer for about 30 minutes, adding more broth if necessary.

Fry the dumplings in butter until golden brown. Add the sauerkraut and bacon mixture and mix everything together. Season to taste and serve.

Swabian Minced Meat Sauce

This South German „Bolognese“ (ragout) is a long-simmered minced meat sauce, usually served with ribbon noodles. I usually make the ribbon noodles myself, but you can also find them fresh in very good quality at supermarkets. I mix two-thirds all-purpose flour with one-third semolina flour, which makes the noodles firmer to the bite. I also don't use tomato paste or paprika powder; after all, it's Swabian Hash Brown, not Italian.

I usually make ribbon noodles myself, but they're also very good. I mix two-thirds wheat flour with one-third durum wheat semolina, which makes the noodles firmer to the bite. Ingredients for the pasta:

• 300 g all-purpose flour (type 405 or 550)
• 150 g semolina flour
• 4-5 eggs (medium)
• 1 tsp salt
• 1 tbsp vegetable oil (I use rapeseed oil)

Ingredients for the hash:

• 500 g mixed ground meat (beef & pork)
• 1 large onion
• 1-2 cloves of garlic
• 2 tbsp butter
• 500 ml beef broth (or vegetable broth)
• 1 bay leaf
• 1 tsp mustard
• 1-2 tbsp flour (for thickening)
• Salt & pepper
• 1 splash of red wine (optional)

Preparation:

Place the flour on your work surface and make a well in the center. Add the eggs, salt, and rapeseed oil. Gradually work in flour from the edges with a fork until a firm dough forms. Knead the dough vigorously for 8–10 minutes until smooth and elastic. Alternatively, use a food processor with the dough hook until a smooth, firm dough forms. (If it's too dry, add 1 teaspoon of water; if too sticky, add a little more flour.) Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. (This will make it more pliable and easier to roll out.)

I bought a pasta machine a while ago. I roll out the dough in sections, each time using a narrower setting, until it's thinner. Finally, I use the cutting roller to cut the dough into fettuccine and place it on a drying rack.

Without a pasta machine: On a floured surface, roll out the dough thinly (1–2 mm) with a rolling pin. Lightly flour the dough, roll it up, and cut it into strips about 0.5–1 cm wide.

Cook in plenty of boiling salted water for 2–4 minutes, until they rise to the surface. Fresh pasta doesn't take long. Let the remaining pasta dry.

For the hash, finely chop the onions (and garlic, if using). Heat the butter in a large pot. Sauté the onions until translucent, then add the ground meat and brown it well until lightly browned. Add mustard. Deglaze with a splash of red wine (optional) and let it reduce, then add the stock. Add the bay leaf and simmer gently over medium heat for about 60 minutes, until a thick sauce forms. Mix the flour with a little cold water, stir it into the sauce, and bring to a boil briefly. Season with salt and pepper.

Source Pictures: own works, H. Rufer

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