Thick Potato Noodles
60Min
4Servings
285Cal
MediumLevel
VegetarianVeganKid friendly
Ingredients
Main Ingredients
potatoes (peeled, boiled)
800 g
all-purpose flour
200 g
salt
8 g
olive oil
15 ml
Instructions
1
Prepare potatoes
Peel and boil the potatoes until soft.
25 mintimer 20 min
2
Mash potatoes
Mash the boiled potatoes into a smooth puree.
5 min
3
Form the dough
Add flour and salt to the mashed potatoes and knead into a firm dough.
10 min
4
Shape the noodles
Roll the dough into thick ropes and cut into noodle shapes.
10 min
5
Cook the noodles
Boil the potato noodles in salted water until they float.
5 mintimer 5 min
6
Serve
Drain and toss with olive oil before serving.
5 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Boil in water for 2-3 minutes or pan-fry
Store uncooked noodles between parchment sheets in an airtight container. Cooked noodles should be eaten within 2 days.
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