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Potato Noodles With Sweet Poppy Seeds Recipe
|For potato dough|
|Baking potatoes||1 1⁄4 Pound, peeled and cut into 2-inch chunks (Such As Russet, Idaho, Or Burbank, About 2 Large Sized)|
|Unsalted butter||2 Tablespoon (At Cool Room Temperature)|
|All-purpose flour||1 1⁄4 Cup (20 tbs) (As Needed, 0.5 Cup Additional For Kneading)|
|Egg yolks||2 Large, beaten|
|Unsalted butter||3 Tablespoon|
|Poppy seeds||3 Tablespoon, ground|
|Confectioners sugar||2 Tablespoon|
Calories 361 Calories from Fat 131
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 88.6 mg
Sodium 53.7 mg2.2%
Total Carbohydrates 50 g16.6%
Dietary Fiber 3.7 g14.7%
Sugars 5.7 g
Protein 8 g15.8%
Vitamin A 7.7% Vitamin C 9.1%
Calcium 13.5% Iron 16.6%
*Based on a 2000 Calorie diet
1 In a large saucepan, place the potatoes and add enough lightly salted cold water to cover.
2 Bring to a boil over high heat.
3 Reduce the heat to low and cook until tender,for about 20 minutes. Drain well.
4 Return the potatoes to the pan and cook over medium heat, stirring constantly, until the potatoes begin to film the bottom of the pan, about 2 minutes. (This step removes excess moisture from the potatoes and makes the dough easier to handle.)
5 Put the potatoes through a ricer or rub them through a coarse wire sieve into a bowl .
6 Add the butter and stir to melt.
7 Stir in the flour, semolina, and salt, then the yolks to make a soft dough.
8 Turn out onto a lightly floured work surface and knead in enough flour to make a soft, workable dough that doesn't stick to your hands or the work surface.
9 Pinch off a cherry-size piece of dough.
10 Roll under your palms on the work surface into a 5-inch-long noodle about 1/2 inch wide with tapered tips.
11 Transfer to a lightly floured kitchen towel on a baking sheet.
12 Repeat with all of the dough.
13 Bring a large pot of lightly salted water to a boil over high heat.
14 A few at a time, add the noodles to the water, stirring gently to keep the noodles from sticking to each other.
15 Cover the pot and return to a boil.
16 Uncover and cook until the noodles are cooked through,for about 4 minutes. Drain well.
17 In a large skillet, melt the 3 tablespoons butter over medium heat.
18 Add the poppy seeds and confectioners' sugar.
19 Add the drained noodles and toss gently until the noodles are completely coated with the poppy-seed mixture.
20 Transfer to bowls and serve hot, topped with a dollop of sour cream, if desired.