Homemade Potato Noodles Recipe 435

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

POTATO NOODLES

Steps:

• Peel potatoes and then slice into thin slices. Wash sliced potato in water and let sit. Drain the water. Deep-fry the potato slices in peanut oil until crispy. Garnish chicken.

HOMEMADE POTATO NOODLES RECIPE - (4.3/5)

Steps:

• In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half. Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

MASHED-POTATO NOODLES

Steps:

• Boil the potato in water until tender. Finely mash and allow it to cool to lukewarm.
• Stir in the egg and one teaspoon of the salt. Mix in the flour enough to make a soft dough. Be sure to add enough flour so the dough is not sticky. Transfer the dough to a well-floured board.
• Knead the dough lightly for a minute or two. Roll into a rectangle about eight by 12 inches and about one-half-inch thick. Bring a kettle of salted water to a boil.
• At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
• Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces. You may cook the noodles as they are or roll each one lightly into a slender sausage shape. Drop the noodles into boiling water and boil about three minutes, until they rise to the surface. Drain and keep covered.
• Melt the butter in a large skillet. Add the bread crumbs and stir in the steamed onions, cabbage and dill. Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

GRANDMA'S BUTTER NOODLES

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

HOMEMADE NOODLES

Steps:

• Beat the egg yolks with the whole egg until very light.
• Beat in the salt and water.
• Stir in the flour and work with hands until blended.
• Divide dough into 2 parts.
• Roll out each part as thin as possible on a lightly floured board.
• Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
• Shake out strips and allow them to finish drying before using or storing them.