1 lb idaho potatoes
3/4 cup flour
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup olive oil for sauteing
1. Boil the unpeeled potatoes until tender and refrigerate overnight. The next day, peel the potatoes and force them through a fine sieve.
2. Mix the sieved potatoes, flour, and egg to form a dough. Season with nutmeg and salt. Roll the dough into a finger-thick cylindrical shape and cut it into inch-long sections. Roll each section into noodles thick in the middle and tapering at the ends.
3. Bring 2 quarts of water to a boil. Add the noodles and simmer for about 5 minutes, until the noodles rise to the surface. Remove the noodles with a slotted spoon and refresh in ice water.
4. Heat the olive oil in a skillet and saute the potato noodles over medium high heat until golden brown.
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