Potato Noodles
They are traditionally handmade by rolling out potato dough on a board and cutting the dough into strips. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, sauerkraut and any cabbage dishes.
Ingredients
Serves: 6
- 750g floury potatoes
- 1/2 cup (60g) plain flour
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup lard or other cooking fat
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes and discard water. When cool enough to handle, peel potatoes and place on a lightly floured surface. Mash potatoes with a rolling pin.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1cm. Cut flattened dough into thin strips, about 4cm long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
- In a large frypan, heat lard over medium heat. Place the potato strips into the frypan and fry until golden brown on both sides.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (22)
Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then, your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy, dense noodles. Also, a restaurant trick is to bake the potatoes in the oven, and it's very important to mix the egg in while the potatoes are still warm, otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln - 27 Aug 2009 (Review from Allrecipes USA and Canada)
I lived in Germany for three and a half years, and after stumbling across this recipie I knew I had to make it--the final product is an extremely authentic noodle, and tastes exactly like I remember. They are also very good sauteed with onion. - 28 Jun 2005 (Review from Allrecipes USA and Canada)
This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more. - 07 Feb 2010 (Review from Allrecipes USA and Canada)
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