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'
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s...
-
A thirteenth-century cookery book contains one of the first written references to the tiny flour pellets called couscous. At the time, the a...
-
Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' bo...
-
One of the keys to putting together a last-minute Italian meal—or any meal, for that matter—that’s quick, stress-free, and delicious is to h...
-
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the ...
-
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse ha...
-
These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be fore...
-
Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and...
-
Rice is the staple for about half the world’s population, especially across large parts of Asia, but also in Latin America. A descendent of ...
-
Barley was likely the most important grain of ancient civilizations, from the Chinese to the Egyptians, from the Greeks to the Romans. Celeb...
No comments:
Post a Comment