John Myers
Ingredients for 4 servings:
- 500 g potato(s), floury
- 50 g butter
- 1 egg(s)
- 150 g flour (rye flour)
- 1 pinch of salt
- 1 tbsp oil
- 50 g sugar
- 200 g poppy seeds
- 30 g butter
- Milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the potatoes, let them cool, peel them, and mash them with a ricer. Knead them with butter, salt, flour, and egg to form a firm dough. Roll out the dough into a snake-shaped shape and cut off small pieces. Shape the dough pieces into pretty noodles. Cook the noodles in salted water (with 1 tablespoon of oil). The noodles are ready when they rise to the surface. Drain the skimmed noodles and rinse them under cold water. Heat the poppy seeds with sugar, butter, and a little milk in a pan, then toss the noodles in the water. Cut the peeled and cored apples into wedges and sauté them in water with cane sugar, cinnamon, and lemon juice until soft. Purée them finely with a hand blender. Refine with rum, if desired. Arrange a mirror of apple sauce on plates and place the poppy seed noodles on top.
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