Place the potatoes in a saucepan and cover them with water. Add 1 teaspoon salt to the cooking water and bring to boil. Cook between 15- 20 minutes (depending on the size of the potatoes) so that the potatoes are nice and soft.

Remove from the heat, drain and let the steam blow of, so the potatoes are nice and dry before peeling them.

Mash the potatoes. You can use a potato masher or fork, or a potato ricer. I prefer a potato ricer, as you can be sure there are no hard lumps left.

Place the potato pulp in a large bowl and add the flour, corn starch / corn flour, egg, salt and nutmeg, and knead to a homogenous dough. If you find that the dough it still a little too sticky, add more flour.

As the dough will be quite sticky, it is important to work with a well-floured work surface or a silicon non-stick mat. First roll the dough into 2,5 cm/ 1 inch thick rolls, and then cut evenly 2.5 cm /1 inch thick slices. Roll them into individual noodles with the ends tapered to get the traditional schupfnudeln shape. Store them on a well-floured chopping board.

To cook the noodles, heat a large pot with water. Add 1 tsp of salt to the water and wait until the water starts to simmer. (it should not be wildly bubbling). Using a slotted spoon add the potato noodles into the water. You will know they are ready when they float to the top.

Cover the noodles with some olive oil, if you want to fry them later so they don't stick, nor become too dry.

To fry the noodles heat up the oil and butter a frying pan, and fry the Schupfnudeln until they are browned on all sides. Serve with some fresh parlsey on top.