Billa's Schupfnudeln

Ingredients for 2 servings:

• 200 g potato(s), floury
• 1 egg yolk
• 1 tbsp flour
• nutmeg
• Salt
• 1 piece(s) butter , (stitch)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

charged as a side dish

Boil the potatoes with their skins on. Drain and peel while still hot, then immediately press them through a potato ricer. Knead the potato powder, egg yolk, and flour into a dough. If the dough is still very soft, add a little more flour and season well with salt and nutmeg. Sprinkle a little flour on the work surface and, with lightly floured hands, form the dough into a roll about 12 centimeters long. Use a knife to cut the roll into 12 slices and roll them into finger-thick, approximately 7 centimeters long dumplings. Bring the water to a boil. Cook the pasta in it until they float to the surface. Remove with a slotted spoon and drain on kitchen paper. Heat the butter in a pan and fry the drained dumplings until golden brown, turning occasionally. The pasta can be varied with herbs. Simply mix the herbs into the potato dough.