Summary

Ingredients

• 600 g potato (s), waxy
• 100 g carrot (s)
• 1 tablespoon parsley, frozen
• 150 grams flour
• 1 egg (s)
• 1 pinch herbal salt
• 1 pinch pepper from the mill
• 1 pinch (s) nutmeg, grated
• 2 tablespoon clarified butter
• Flour for the work surface

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Instructions

1. Wash the potatoes and carrots. Peel the carrots. Put on a saucepan with lightly salted water, cook the potatoes and carrots over medium heat for 25 minutes.
2. Then drain the potatoes and carrots and let them cool a little. Chop the carrots in the lightning chopper. Peel the potatoes and press them through the potato press.
3. Put the potatoes, carrots, parsley, spices, flour and egg in a bowl and knead well.
4. Flour a work surface, knead the dough again and cut in half. Shape the dough into two rolls, preferably also flour your hands. Roll the dough back and forth between the palms of your hands and use it to form thumb-sized noodles with pointed ends.
5. Bring the salt water to the boil. Pour in the potato noodles and let simmer over medium heat for 4 - 5 minutes, when done they all float on top. Remove the noodles with a ladle and let them drain.
6. Heat clarified butter in a large pan and fry the potato noodles in it until golden brown.
7. There is also bacon sauerkraut.