Potato noodles

1 servings

Ingredients

Quantity Ingredient
1 pounds Idaho potatoes
¾ cup Flour
1 Egg
½ teaspoon Ground nutmeg
⅛ teaspoon Salt
⅓ cup Olive oil for sauteing

Directions

1. Boil the unpeeled potatoes until tender and refrigerate overnight. The next day, peel the potatoes and force them through a fine sieve.

2. Mix the sieved potatoes, flour, and egg to form a dough. Season with nutmeg and salt. Roll the dough into a finger-thick cylindrical shape and cut it into inch-long sections. Roll each section into noodles thick in the middle and tapering at the ends.

3. Bring 2 quarts of water to a boil. Add the noodles and simmer for about 5 minutes, until the noodles rise to the surface. Remove the noodles with a slotted spoon and refresh in ice water.

4. Heat the olive oil in a skillet and saute the potato noodles over medium high heat until golden brown.

Serves 6.

From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 7/92 From: Karin Brewer Date: 03-28-95 (159) Fido: Cooking

Related recipes