Thick Potato Noodles
Hearty, chewy potato noodles made from a simple dough of mashed potatoes and flour, perfect for soaking up rich sauces.
Equipment
Ingredients
Main Ingredients
potatoes (peeled, cooked)
800 g
all-purpose flour
200 g
salt
5 g
Instructions
Prepare potatoes
Peel and cut the potatoes into large chunks for boiling.
Boil potatoes
Boil the potatoes in salted water until completely soft and mashable.
Mash potatoes
Drain and mash the potatoes into a smooth consistency.
Form the dough
Gradually add flour to the mashed potatoes and knead into a firm, 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 noodles until they float to the surface.
Original recipe
Storage
Store cooked noodles in an airtight container. Uncooked dough can be wrapped tightly and refrigerated for up to 24 hours.
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