Potato Noodles Food

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

POTATO NOODLES

Steps:

• Peel potatoes and then slice into thin slices. Wash sliced potato in water and let sit. Drain the water. Deep-fry the potato slices in peanut oil until crispy. Garnish chicken.

POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE)

Steps:

• Peel the potatoes and put through a ricer, or grate fine.
• Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
• Knead well.
• On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
• Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
• Drain and fry in butter until lightly browned.
• Serve with meat or sauerkraut.

HOMEMADE POTATO NOODLES RECIPE - (4.3/5)

Steps:

• In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half. Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.

MASHED-POTATO NOODLES

Steps:

• Boil the potato in water until tender. Finely mash and allow it to cool to lukewarm.
• Stir in the egg and one teaspoon of the salt. Mix in the flour enough to make a soft dough. Be sure to add enough flour so the dough is not sticky. Transfer the dough to a well-floured board.
• Knead the dough lightly for a minute or two. Roll into a rectangle about eight by 12 inches and about one-half-inch thick. Bring a kettle of salted water to a boil.
• At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
• Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces. You may cook the noodles as they are or roll each one lightly into a slender sausage shape. Drop the noodles into boiling water and boil about three minutes, until they rise to the surface. Drain and keep covered.
• Melt the butter in a large skillet. Add the bread crumbs and stir in the steamed onions, cabbage and dill. Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.

POTATO NOODLES

Steps:

• Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that's not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that's about 1/4-inch thick.
• Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.
• Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.
• Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.

SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
• Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
• In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.