Schupfnudeln have been known as a trooper dish since the Thirty Years' War: out of their daily flour ration and water the soldiers formed long noodles, which they cooked afterwards.

After the potato was imported to and cultivated in Germany in the 17th century, the recipe was modified and different variations emerged in various regions.

[1] In Bavarian cuisine they are known as Fingernudeln (finger noodles), Dradewixpfeiferl, Kartoffel- or Erdepfebaunkerl (potato Baunkerl) or Schupfnudeln, and in Upper Palatinate they are called Schopperla or Schoppala.

It is eaten with poppy seeds, sour cream or jam (usually peach or cherry) and sometimes with cabbages.

The name Schupf- or Fingernudel refers to the preparation and shape of the noodle and not to the ingredients.

Subsequently, they are served in different ways: savory with sage butter or sauerkraut or sweet with poppy seeds, sugar and cinnamon.

Schupfnudeln pan fried with bacon bits and sauerkraut are commonly served at public wine festivals throughout Baden and Swabia.