Thick Potato Noodles
53Min
4Servings
285Cal
HardLevel
VegetarianVeganKid friendly
Ingredients
Main
potatoes (peeled)
800 g
all-purpose flour
200 g
salt
8 g
olive oil
15 ml
Instructions
1
Prepare potatoes
Peel and grate the potatoes finely.
10 min
2
Squeeze excess water
Place grated potatoes in a clean cloth and squeeze out as much liquid as possible.
5 min
3
Make dough
Add flour and salt to the squeezed potatoes, mix well to form a firm dough.
5 min
4
Shape noodles
Roll small portions of dough into thick noodle shapes or press through a ricer or colander.
15 min
5
Boil noodles
Bring a large pot of salted water to a boil, add noodles and cook until they float to the surface.
8 mintimer 8 min
6
Fry noodles
Heat olive oil in a pan, add boiled noodles and fry until golden and crispy on the outside.
10 mintimer 10 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Pan-fry 3-4 minutes or microwave 2 minutes
Store cooked noodles in an airtight container. Reheat in a pan for best texture.
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