Potato noodles are an integral part of Austrian and Bavarian cuisine. The classic version for potato noodle is the butter version, in which the finished potato noodles are browned in butter, and also it is sprinkled with the chives or parsley, it’s up to you which one you like the most, and with parmesan and is served with a green salad.
At first potato, noodles were only made from the grain and were considered cheap but nutritious food, but since potatoes, as it is called in Bavaria and Austria, have been really great to Europe, Now potato noodles are only made from the floury representatives of the earth fruit.
Ingredients:
- 50 G butter or margarine
- 1 Pc Egg yolk
- 50 G Durum wheat semolina
- 500 G Potatoes, floury
- 100 G Flour smooth
- 1 prize salt
Method:
- The first step to making this basic potato recipe is, to boil the potatoes in salted boiling water, and after they are boiled peel them and cool them a little. Then press the potatoes with the potato press, add all the ingredients and make a smooth dough out of it.
- Make noodles out of the dough but rolling it out and make sure you make a finger-thick width of noodles and all the noodles must be cut out on a floured surface and they should be 7cm long.
- Now you have to cook the noodles on low heat in boiling salted water and cook them until the noodles come on the top surface, and make sure the water is not bubbling because the noodles will be overcooked.
- Now take out the noodles with a slotted spoon and drain them and you can process it as you like or can.
