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.
Ingredients
Print Recipe
Pin Recipe