Summary

Ingredients

• 2 ½ kg jacket potato (s)
• 800 g flour type 405
• 7 egg (s)
• 2 teaspoons salt

Also: (optional for Grumbierekugle)

• N / A parsley, chopped
• nutmeg
• Onion (s), diced, steamed

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Instructions

1. Potato noodles:
2. Peel the potatoes, cut into ¼ and boil.
3. Put the flour in a bowl and press the boiled potatoes through the spaetzle press and add. Then add the salt and eggs and mix everything into a dough (I also put a little nutmeg in here). Season to taste and, if necessary, add salt. Shape the potato noodles from the finished dough and then cook them in salted water until they float on the surface of the water (as with spaetzle). Take the potato noodles out of the water and let them cool down, then portion them if necessary and freeze them in freezer bags.
4. Grumbierekugle:
5. Identical, except that parsley (not too sparingly) and, if necessary, onions (steamed) and nutmeg are added to the dough. Balls with a diameter of approx. 2.5 cm are then formed from the finished dough.
6. Preparation of potato noodles / Grumbiere balls:
7. If frozen, place in the refrigerator to thaw the day before.
8. Fry the fresh or thawed potato noodles / Grumbiere balls in a non-stick pan with oil / butter until golden brown.
9. Enjoy the meal!