Thick Potato Noodles
42Min
4Servings
280Cal
MediumLevel
VegetarianVeganKid friendly
Ingredients
Main Ingredients
potatoes (peeled)
800 g
all-purpose flour
200 g
salt
8 g
water
120 ml
Instructions
1
Prepare potatoes
Peel and grate the potatoes finely.
10 min
2
Remove excess moisture
Squeeze grated potatoes in a clean cloth to remove as much liquid as possible.
5 min
3
Make dough
Add flour and salt to the dry potato mass, mix well and gradually add water to form a firm dough.
10 min
4
Shape noodles
Roll the dough into thick ropes and cut into noodles about 5–7 mm thick.
10 min
5
Cook noodles
Bring a large pot of salted water to a boil and cook the potato noodles for 5–7 minutes until they float.
7 mintimer 7 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Pan-fry or microwave 2-3 minutes
Store uncooked noodles in an airtight container in the fridge up to 2 days. Cooked noodles reheat best in a pan with a little oil.
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