Cook the potatoes with the skin soft. When the potatoes are tender, peel them and press them through the potato press. Let the mixture cool down until it is lukewarm.
Scatter the flour and psyllium husk powder on top, season with salt and nutmeg and knead well with your hands. The mass should no longer be sticky. Possibly add a little spelled or potato flour.
Remove walnut-sized pieces from the dough and roll into potato noodles. Fry these in a pan with hot oil until golden.
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