Preparation

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.