Chestnut Potato Noodles

1. Cook the potatoes well as jacket potatoes. Then immediately press hot through the press, this is very quick if you simply cut the potatoes in the middle, put them into the press with the cut surface facing down and press them through, the peel remains in the press and can be easily removed.
2. Then press the potato mixture through the press again and let it evaporate a little in a wide bowl. Now add the chestnut flour, the flour, the egg, the nutmeg and the salt and work into a smooth dough.
3. Now put some rice flour on the work surface. Shape the dough into approx. 4 cm thick rolls, cut approx. 2 cm thick slices with a sharp knife and form potato noodles on top. Boil the potato noodles in lightly salted boiling water, they are ready when they float at the top, remove them with a skimmer.
4. Melt some butter in a pan and fry the potato noodles at medium temperature until they are lightly crispy while turning. If you want, you can add aromatics to the butter, today I added some fresh thyme and a pressed clove of garlic.

Note

1. Rice flour is particularly suitable as a separating agent, the potato noodles do not stick together and do not stick to the plate.