Mohnnudeln (Poppy Seed Noodles)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.

   Ca. 5 min.

   Kokkens note: Ensure potatoes are fully cooked and dry for best texture.

2. 2

   Combine the riced potatoes with the all-purpose flour, egg yolk, and salt in a large bowl.

   Ca. 2 min.

3. 3

   Knead the mixture gently until a smooth dough forms. Do not overwork the dough.

   Ca. 5 min.

   Kokkens note: The dough should be soft but not sticky. Add a tiny bit more flour if needed, but sparingly.

4. 4

   Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 1 cm (0.4 inches) thick.

   Ca. 5 min.

5. 5

   Cut the ropes into small pieces, about 2-3 cm (1 inch) long. Gently roll each piece between your palms to form small, tapered noodles (nudeln).

   Ca. 10 min.

   Kokkens note: You can also form them into small, finger-like shapes.

6. 6

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

7. 7

   Carefully drop the mohnnudeln into the boiling water in batches, making sure not to overcrowd the pot.

8. 8

   Cook for about 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.

   Ca. 5 min.

9. 9

   In a large skillet, melt the unsalted butter over medium heat until it starts to brown slightly and smells nutty.

   Ca. 3 min.

   Kokkens note: Watch carefully to prevent burning.

10. 10

    Add the ground poppy seeds and granulated sugar to the pan with the melted butter.

11. 11

    Stir well to combine and cook for about 1-2 minutes until fragrant.

    Ca. 2 min.

12. 12

    Add the cooked mohnnudeln to the skillet with the poppy seed mixture. Toss gently to coat thoroughly.

    Ca. 2 min.

13. 13

    Serve immediately, dusted with powdered sugar if desired.