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