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potato noodles

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Ingredients for 5 servings:

  • 1 ½ kg potatoes
  • 250 g cornstarch
  • ¼ liter of milk
  • Fat, for frying
  • Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, boil, and peel the potatoes, then press them through a potato ricer while still hot. Loosely mix the potato mixture with cornstarch, salt, and boiling milk. Form one or two logs of dough, cut off slices about a finger thick, and roll them into finger-length, finger-thick pieces. Use a little starch when shaping. Fry the potato noodles in plenty of fat and serve with salad, or boil them in salted water and serve with meat dishes such as goulash or sauerbraten.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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