Boil or steam the potatoes unpeeled in salted water. Pour off the water and allow the cooked potatoes to evaporate a little, peel them while they are still hot and press them through a press (potato press, spaetzle press or sieve). Note: do not chop the potatoes with a blender, otherwise they will become slimy!). Knead the egg yolk, salt and nutmeg with the potatoes. Add durum wheat semolina and half of the flour and knead again. Then gradually knead in enough of the remaining flour so that the dough is still soft and elastic, but it should no longer stick to your hands. Shape into a ball, let rest a little and then process in portions as follows:
Dust the work surface with a little flour, cut off a piece of dough with a Schlesinger (dough scraper, dough card) or knife and first make a roll approx. Ø 20 - 22 mm with your hands. Then cut off small pieces of dough 15-20 mm long from the individual rolls, roll them between the flat of your hands and shape them so that the ends are pointed. Put on a floured surface.
Then you put them in boiling salt water. First they swim on the bottom of the pot, for larger quantities move them carefully with a wooden spoon or similar from the bottom. They are cooked when they go up or swim up. With a slotted spoon, sieve or similar. take out and drain in a kitchen sieve or on paper towels. Then they are fried in brown butter.
You can prepare these potato noodles the day before. To do this, pull out the cooked potato noodles with a slotted spoon, sieve or similar, rinse immediately in a saucepan with cold water and then drain in a kitchen sieve or on kitchen paper. Then place in a bowl covered with a lid or foil and put in a cool place and continue to use the next day.
Variation or tip: The taste becomes particularly refined if you add a few flavors to the hot butter or clarified butter, e.g. sage leaves, rosemary, garlic, spring onions or cubes of smoked breakfast bacon.
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