Potato Noodles with Cream

For the potato noodles with cream, strain the peeled, cooked potatoes and mix with flour, butter, semolina, egg and salt to form a smooth dough. Cut the dough into even slices with a knife that has always been dipped in water, and roll out each slice into a noodle about 6 to 7 cm long, about the thickness of a thumb, with the palm of your hand floured.

Bring plenty of water to a boil and cook the noodles in it until they rise to the surface. Strain noodles, rinse with cold water and toss in hot clarified butter until golden brown and crispy on the outside.

Salt the potato noodles with cream and serve with cold, smoothly stirred sour cream and green salad or with bacon grams and skimmed sauerkraut.

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