2 pounds cooked potatoes from the day before (firm cooking)
ca. 1 1/4 cups flour
squeeze the potatoes through a press, add flour, eggs and salt and make a dough.
form into noodles about fingersize, put on a floured board
In a big pot bring salted water to cook.
put in the Schupfnudeln until they come to surface, take aout and let dry.
chop onions and saute in a pan until golden brown, add Schupfnudeln and saute until goldenbrown, too
best served with Sourkraut (add in pan)