Potato Pasta with Porcini Mushrooms
Total Time45 minutes mins
Servings: 2 people
Potato noodles
- 300 g Potatoes
- 1 Egg
- 150 g Flour
- 2 tbsp Creme fraiche Cheese
- Salt
and
- 500 g Boletus
- 1 Onion
- 1 toe Garlic
- Smoked salt, black pepper
- Some cream and crème fraîche
- Butter
- Freshly grated Parmesan
Mix the potato mixture with the flour, an egg, crème fraîche and a big pinch of salt to form a smooth dough. Lightly flour the work surface and roll out the potato dough 5 mm thick or press flat. Cut wide strips with a knife (approx. 3 x 10 cm). Simmer the potato noodles in salted water. They are done when they swim upstairs. Lift out of the water with a slotted spoon and keep warm.
Serving: 100g | Calories: 101kcal | Carbohydrates: 15.9g | Protein: 4.9g | Fat: 1.9g