Summary

Ingredients

• 750 g low-fat quark (curd cheese)
• 200 g flour, approx.
• 0.5 teaspoon ½ salt
• 2 potatoes, boiled, cooled and finely grated, possibly
• clarified butter or butter for frying
• Flour to work with

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Instructions

1. Knead the low-fat quark, salt and flour in a bowl. The addition of 1 - 2 boiled, cooled and finely grated potatoes makes the dough looser. The amount of flour required can vary. Moist quark requires more flour to be added than dry quark. The dough must no longer stick to the hands and must be easy to shape.
2. Cut off small dumplings with a teaspoon and roll tapered noodles (such as potato noodles or finger noodles) in the palm of your hand with floured hands. For this amount heat 2 pans and slowly fry the pot noodles in a generous amount of butter or clarified butter, turning, preferably individually with a fork, until crispy on both sides.
3. With cinnamon and sugar and compote as a side dish, the recipe makes a sweet main course for 4 people.
4. A large bowl of mixed salad or sauerkraut also goes well with the pot noodles and you have a simple, filling main course.