Potato Noodles (Schupfnudeln)

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4

Ingredients:
• 4 medium baking potatoes, washed and not peeled
• 1 c. flour
• 1 egg
• 3 tbsp. farina
• ½ tsp. salt
• 2 qt. water
• 4 tbsp. butter (or canola oil for
• lower fat content)
• 2 tbsp. parsley, chopped

Preparation:
1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.

2. Drain potatoes, refrigerate until cold, then peel.

3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.

4. Add flour, egg, farina, and salt. Stir together, then knead with well floured hands into a hard dough, adding more flour if needed.

5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.

6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.

7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.

8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p42'