Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Buckwheat Schupfnudeln with Miso Brown Butter Sauce

Servings: 4

Buckwheat gives these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage, with just enough miso paste to add complex depth.


For the schupfnudeln

  • 1 lb. small russet potatoes
  • 1 cup buckwheat flour
  • 1/2 cup flaxseed meal
  • 1/3 cup cornstarch; more for dusting
  • 1  tsp. kosher salt; more for cooking
  • 2  eggs

For the miso-brown butter sauce

  • 2 bunches scallions
  • 6 Tbs. unsalted butter
  • 1/3 cup sage leaves, roughly chopped
  • 2 Tbs. red miso
  • 4 cups baby spinach
  • Kosher salt and freshly ground black pepper
  • Grated Parmesan cheese, for serving (optional)


Make the schupfnudeln

Cook the potatoes according to the Basic Schupfnudlen recipe.

Place potatoes in a large bowl. Add the buckwheat flour, flaxseed meal, cornstarch, and salt, and toss to coat. Make a well in the center and add the eggs. Stir until eggs are blended, then mix into the potatoes until a dough forms. Use your hands to continue mixing until the dough feels cohesive, adding a little more cornstarch as necessary so it’s not sticky.

Lightly dust the work surface with cornstarch. Pinch off a handful of dough, roll it in the cornstarch to coat, then use both hands to roll it into a 1⁄2-inch-thick rope. Shape, boil, drain, and rinse according to the Basic Schupfnudlen recipe.

Make the miso-brown butter sauce

Cut the dark green tops off the scallions, thinly slice, and set aside. Cut the white and light green parts into 1-inch lengths, then cut in half lengthwise.

Heat the butter in a large skillet over medium-high heat. Cook until the solids turn golden brown and smell nutty, about 3 minutes. Working in batches, add the schupfnudeln in a single layer and sauté until lightly browned. Add the scallions and sage. Cook, stirring, about 2 minutes. Add the miso and 1 cup of the cooking water, and simmer, stirring until miso is blended in. Add the spinach and cook just until wilted. Season with salt and pepper to taste. Add additional cooking water if necessary to create a saucier consistency. Garnish with the reserved sliced chopped scallion tops and Parmesan, if using.


Rate or Review

Reviews (1 review)

  • User avater
    CharleneV88 | 04/03/2022

    This just wasn’t worth the time and effort it took (and I’m a competent cook who doesn’t mind effort). While the sauce was rich and flavorful, the “noodles” were grainy and unappealing—perhaps it was the buckwheat-flaxseed combo. It was too much of a contrast with the sauce. Also, the color was visually unappetizing. Also, the whole potatoes ( and mine were a bit on the large size, but that’s what was available) too forever to cook; after 20 minutes, I took them out, peeled, cut into large chunks and cooked a few minutes more to get them tender enough to rice. Cooking, peeling, ricing, cooling, mixing, shaping, boiling, and sautéing—too much work for a mediocre result.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.