Title: Potato Noodles
Categories: Pasta Side Austrian
Yield: 1 Servings

1	lb	Idaho potatoes
3/4	c	Flour
1		Egg
1/2	ts	Ground nutmeg
1/8	ts	Salt
1/3	c	Olive oil for sauteing

1. Boil the unpeeled potatoes until tender and refrigerate overnight. The next day, peel the potatoes and force them through a fine sieve. 2. Mix the sieved potatoes, flour, and egg to form a dough. Season with nutmeg and salt. Roll the dough into a finger-thick cylindrical shape and cut it into inch-long sections. Roll each section into noodles thick in the middle and tapering at the ends. 3. Bring 2 quarts of water to a boil. Add the noodles and simmer for about 5 minutes, until the noodles rise to the surface. Remove the noodles with a slotted spoon and refresh in ice water. 4. Heat the olive oil in a skillet and saute the potato noodles over medium high heat until golden brown. Serves 6. From: VIENNESE CUISINE ~ THE NEW APPROACH by Peter Grunauer and : Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. : 1987 Posted by: Karin Brewer, Cooking Echo, 7/92

From: Karin Brewer Date: 04-07-94

From: Jr Byers Date: 26 Feb 98

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