Billas Potato Noodles

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the potatoes with their peel until done. Drain and peel while it is still hot and then immediately press through the potato press. Knead the potato snow, egg yolk and flour into a dough. If it is still very soft, add a little more flour and then season it heartily with salt and nutmeg. Sprinkle some flour on the work surface and use lightly floured hands to shape the dough into a roll about 12 centimeters long. Cut the roll into 12 slices with a knife and roll them into finger-thick noodles about 7 centimeters long. Bring water to a boil. Cook the noodles in it until they float to the surface. Remove with a ladle and drain on paper towels. Heat the butter in a pan and fry the drained potato noodles until golden brown while turning. The pasta can be varied with herbs. Simply mix the herbs into the potato batter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.