Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Idaho potatoes 1/2 ts Ground nutmeg
3/4 c Flour 1/8 ts Salt
1 Egg 1/3 c Olive oil for sauteing

1. Boil the unpeeled potatoes until tender and refrigerate
overnight. The next day, peel the potatoes and force them through a
fine sieve.

2. Mix the sieved potatoes, flour, and egg to form a dough. Season
with nutmeg and salt. Roll the dough into a finger-thick cylindrical
shape and cut it into inch-long sections. Roll each section into
noodles thick in the middle and tapering at the ends.

3. Bring 2 quarts of water to a boil. Add the noodles and simmer for
about 5 minutes, until the noodles rise to the surface. Remove the
noodles with a slotted spoon and refresh in ice water.

4. Heat the olive oil in a skillet and saute the potato noodles over
medium high heat until golden brown.

Serves 6.

From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987
Posted by: Karin Brewer, Cooking Echo, 7/92
From: Karin Brewer Date: 03-28-95 (159) Fido:
Cooking

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