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Potato noodles

Potato noodles

This recipe is a delicious Ulten interpretation of the famous potato dough noodles known as Schupfnudeln.
Urban Kainzwaldner and his son Daniel
Farmer from Buschenschank Oberlegar
Ingredients
4 persons
90 MIN.
  • 400 g
    potatoes (floury)
  • 120 g
    flour
  • 1 dspn
    butter
  • 2
    egg yolk
  • 1 1/2 tsp
    nutmeg
  • a little cooked spinach
  • 1
    chopped garlic clove
  • 200 ml
    cream
  • 2 dspn
    chopped walnuts
  • 40 g
    butter
  • salt
  • pepper
  • 30 g
    parmesan cheese
Print recipe
www.roterhahn.it
Instructions - Potato noodles
  • circle-dashed 1.
    Step
    Boil the potatoes in salted water, drain and mash them in a potato ricer.
  • circle-dashed 2.
    Step
    Knead together with the egg yolk and butter, leave to cool.
  • circle-dashed 3.
    Step
    Knead the flour, salt and grated nutmeg into the potato mixture.
  • circle-dashed 4.
    Step
    Shape the dough into thick strands and cut them into 2 cm long noodles.
  • circle-dashed 5.
    Step
    Bring the potato noodles to the boil in salted water, remove with a slotted spoon and serve with the spinach (having been tossed in the garlic clove-infused butter), the walnut cream and the parmesan.
  • circle-dashed 6.
    Step
    Cooking time: 5 minutes
  •  
    Happy cooking
Urban Kainzwaldner mit Sohn Daniel
Farmer from 'Roter Hahn Buschenschank'
Pschnickerhof in Villanders

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Kainzwaldner Daniel  | Villanders  (Eisacktal valley)
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