German potato noodles (Schupfnudeln)

Instructions

1. Boil the potatoes for approx. 40 minutes. Then peel and process directly into a mash. Leave to cool.
2. Mix the cooled mashed potato with the remaining ingredients to form a slightly sticky dough. Add flour until the dough is only slightly sticky.
3. Leave the dough to rest for 10 minutes.
4. Prepare a large pan of boiling water. Add salt.
5. Divide the dough in half and shape into approx. 2 cm thick rolls.
6. Divide the rolls into pieces approx. 3 cm long and shape them into finger-thick noodles.
7. Place the moulded pasta in the gently simmering water and cook for approx. 5 minutes until the pasta rises.
8. Leave to cool in a cold water bath to prevent the pasta from sticking too much.
9. Optional: Fry the pasta in plenty of butter until it is crispy golden-brown. Optionally, add sage here too.
10. Alternatively, process into Schupfnudeln with cabbage and bacon or poppy seed noodles.