Potato Noodles

For the potato noodles, peel the freshly cooked potatoes as hot as possible and press them through a potato ricer.

Prepare with the remaining ingredients on a pasta board to a dough, from which you roll about 10 cm long, finger-thick noodles.

Just before serving, fry in hot butter fat for 6 to 8 minutes until brown and roll with breadcrumbs toasted in butter.

Preparation Tip:

The potato pasta also tastes very good rolled in sage butter.

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