Potato noodles


Cook the potatoes with the peeling on.  For best results let them cool over night and peel the next day.  Press the potatoes through a potato ricer or grate them very finely and put them in a bowl.  Add the eggs, flour and a pinch of salt to the potatoes.  Knead the mixture into a smooth dough.  If the dough is too sticky slowly add more flour until the dough no longer sticks to the sides.  Roll the dough out into a sausage like form.  Cut off walnut size pieces from the roll.  Use your hands to form the smaller pieces of dough into mini sausage like rolls.  Place each onto a flour covered plate.

Fill a large pot half full with water and salt it.  Bring the water to a boil.  Toss the potato noodles in the water and cook for about 5 minutes or until they float to the top.

In a frying pan melt the concentrated butter and add the bread crumbs.  Fry the bread crumbs until they are golden brown.

Take the potato noodles out of the pot using a slotted ladle. Mix the bread crumb mixture with the potato noodles.  Add a bit of sugar and serve.  With this same dough one can make plum or apricot dumplings.

If you use baking potatoes instead of hard boiling potatoes the dough will be easier to work with.

Translated by Heidi Hüssli

1 kg
300 g
4 T
bread crumbs
150 g
concentrated butter
Pinch of salt

Apricot dumplings with potato noodles

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