Poppy Noodles

Steam the potatoes for approx. 25 – 30 minutes in the perforated steamer basket.

Then peel potatoes and press through potato ricer while still hot.

Knead potato mixture with flour, eggs and salt with hands or dough hook until smooth.

On a floured work surface, roll the potato dough into finger-thick noodles about 5 cm long and steam them for 10 minutes in a perforated, greased (or lined with perforated baking paper) steamer basket.

In a coated pan, heat poppy seeds, mix with 2 tsp sugar. Roll the potato noodles in it.

Arrange the poppy seed noodles, serve sprinkled with the remaining powdered sugar.

Preparation Tip:

Instead of poppy seeds, you can take grated nuts and prepare nut pasta.

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