The rye flour is kneaded with lukewarm water to a dough that is not too light and worked until it no longer sticks. Important, no salt in the dough, otherwise the pasta will disintegrate.
From this you form approx. 5 cm long, pointed, pencil-thin rolls that you push away from you by pushing with the heel of your hand.
They are boiled in boiling salt water, swiveled with cold water on a colander, then drained well.
In the pan e.g., fried sauerkraut and potato noodles together or toss the potato noodles in a pan with hot butter and fresh sage leaves.
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