Poppy Noodles

For the poppy seed noodles, wash the potatoes and boil them in salted water until soft. Peel while still hot and press through the potato press. Melt the butter and add it – let it cool down.

Knead into a dough with egg, salt and flour. Let rest in the refrigerator for some time. On a floured work surface, form finger-thick noodles (thinner at the ends).

Place in boiling salted water and let stand. When the potato noodles float up, remove and drain. Meanwhile, melt the butter, mix in the sugar and the grated poppy seeds.

Roll the drained potato noodles in it and serve. Sprinkle with sugar if desired.

Preparation Tip:

The potato noodles can be frozen well - but first put them on individually and then put them together in a bag or can.

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