Poppy Noodles À La Sacher

For the poppy seed noodles, boil the peeled potatoes in lightly salted water until soft. Allow to steam well and press through a potato press while still hot.

On a work surface, mix with butter, flour, cornstarch, curd cheese, egg, egg yolk, semolina, salt and nutmeg to form a smooth dough. Form a 3 cm thick roll and cut thumb-thick pieces with a dough card.

On a floured work surface, roll (shape) into small noodles with the palm of your hand. Place on a baking sheet sprinkled with semolina. Line a large saucepan with baking paper, leaving some paper overhanging to cover.

Pour in water, bring to a boil and place noodles in. Cover with baking paper and let sit until slightly simmering, about 5 minutes. (This way, the noodles always stay under water and can’t get stuck!).

Lift out with a slotted spoon and drain. For the poppy seed crumbs, foam the butter and mix well with the remaining ingredients.

Toss in noodles and toss well. Arrange poppy seed noodles on preheated plates and sprinkle with powdered sugar.

Preparation Tip:

The best accompaniment to poppy seed noodles is Zwetschkenröster, Holler-Zwetschken-Koch or Marillenröster.

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