Thick Potato Noodles
Handmade potato-based noodles with a chewy texture
Thick, chewy potato noodles made from just potatoes and flour, perfect for hearty soups or pan-fried with vegetables.
Equipment
Ingredients
Main Ingredients
potatoes (peeled, boiled)
800 g
all-purpose flour
200 g
salt
8 g
olive oil
15 ml
Instructions
Boil the potatoes
Place peeled potatoes in a pot of salted water and boil until soft.
Mash the potatoes
Drain and mash the boiled potatoes until smooth.
Form the dough
Add flour and salt to the mashed potatoes and knead into a smooth dough.
Shape the noodles
Roll the dough into thick ropes and cut into noodle lengths.
Cook the noodles
Bring a large pot of salted water to a boil and cook the potato noodles for 3-5 minutes until they float.
Serve
Drain the noodles and toss with a little olive oil to prevent sticking. Serve hot.
Original recipe
Storage
Store cooked noodles in an airtight container. Reheat gently to avoid breaking.
Notes
• Use starchy potatoes for the best noodle texture
• Do not overwork the dough to keep noodles tender
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