Poppy seed noodles

Ingredients for 3 servings:

• 300 g potatoes, boiled cold
• 1 egg(s)
• 50 g rye flour
• 50 g wheat flour
• 50 g semolina
• 30 g butter
• 0.3 tsp salt
• 50 g butter
• 100 g poppy seeds, finely ground
• 40 g powdered sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Press the peeled potatoes through a ricer or mash them finely with a fork, then knead well with the flour, semolina, egg, salt, and 30g butter. On a floured surface, shape the dough into 2cm thick logs, cut off approximately 1.5cm wide pieces, and roll these pieces out with floured palms. Place them on a large, floured plate or platter. Boil water in a large pot, add the pasta (boil twice, as all the pasta probably won’t fit in at once). Reduce the heat slightly and simmer for about 10 minutes, then transfer to a sieve and drain. Heat the butter in a large, non-stick pan, stir in the poppy seeds, stir well, add the sugar, and then the pasta; mix everything well.