Translation of "Schupfnudeln"?

I know what they are but can anyone suggest a suitable translation?

Ta very much

Somehow I don't think noodles made of potatoes, flour and eggs is going to look good on a business dinner menu

Tricky one that

Schupfnudeln come in many variations and are tricky to translate, they are sometimes made using a yeast dough (unlike Spätzle which are made using a 'normal' egg/flour dough) and they can also be made with pototoes which are also known as Kartoffelnudeln but some people call them Schupfnudeln too just to make things difficult .

'The Schupf' part of the word refers to the (for want of a better word) grating action used to form the nudels as they fall into hotwater in a similar way to Spätzle.

In my opinion there are German words better left as they are i.e 'Sauerkraut', or
'Kindergarten' why not use a general expression like "home made nudels" which could cover a multitude of sins and nobody would be any the wiser

Perhaps we have some members here from the Stuttgart area the historic
center of Nudelkultur (Schwaben) in Germany who know better

Neil, were you ever a chef...or did you just swallow a German cookery book?

Nooo Hellie, just a little hobby of mine (cooking not Schupfnudeln ) I do all the cooking at home, which probably accounts for the fact that I have turned into fat git ...but what the hell I enjoy it

Excuse me but nudel is not an English word ... it's noodle.

So what's the difference between noodle and pasta?

Also, aren't gnocchi the nearest thing outside Germany to Schupfnudel?

The literal translation is boys' willies as any Schwab will tell you.

@luke ...of course you are right ...I'm a hobby dyslexic I think A3-steve is having an effect on me

Gnocchi are close but are made with potato flour, Kartofelnudeln are made with cooked potatoes

As far as Pasta making goes the flour you use is critical, flours are distinguished by the types of wheat they are derived from.
For Italian cooks, the main distinction is between hard and soft wheat. As its name implies, soft wheat flour makes a softer final product because it is high in starch, yet low in protein and gluten. Hard wheat flour, conversely, is lower in starch and higher in protein and gluten, producing firm and resilient pasta and superior bread.

Durum wheat is high in gluten and is usually ground into semolina, a slightly coarser flour used in pasta production, particularly in the South of Italy.

In Italy double zero (00) is the pasta maker's choice: the 00 refers to it’s sift fineness. As one would expect I find it hard to come by here (maybe I'm not looking in the right places), I sometimes feel I'm living in the consumer
darkages but that's adifferent story .

well that's my 2 bob's worth better get off my soap box

Thanks everyone for the info. It was just as I thought but wanted to be sure. I also never knew the difference between Spätzle and Schupfnudeln whenever anybody asked me I always used to say schupfnudeln look like chips and Spätzle like long thick spaghetti! Don'T forget here I am blonde and welsh

I think I will leave them as schupfnudeln or maybe schupf noodles and then cut and pasta everything Neil has written to produce a little booklet for our meeting guests that is if copyright allows - is that alright Neil??

Fine by me ! ..glad to be of assistance

@PurpleMuffin:

"cut and pasta" ???!!!

Is the spelling fairy back?