2 large potatoes shredded finely
The secret to this great dish are the shreds because too big will not work-
they'll fall apart as soon as they hit the water.
1 ½ cup flour
1 tsp salt
½ tsp pepper
1 egg beaten
Boil a pot of salted water. Then turn down to a simmer.
Mix all ingredients together to be slightly doughy, pasty but still mushy enough that it would fall apart. Put some on a cutting board or other flat surface to slide small amounts (about 1 tsp worth) into the simmering water.
Let the noodles float on the surface of the water for a minute or two before taking them out.
We serve them with caramelized onions, butter, salt and pepper or mixed with cottage cheese. In this case we had fresh ricotta cheese and it was de-lish. We also used chestnut flour instead of white because it’s what we had. If I were to use it again, I would cut it in half with white flour. It has a slightly bitter, strong flavor that almost takes over the noodle.
My grandmother typically serves this with sweet and sour cabbage. Easily made by cutting cabbage and putting it in a pot with a little water to cook it. Salt. Add apple cider or white vinegar and some sugar to balance it out. Serve!
This is a delicious meal commonly eaten among poor, country folk and has now become one of those wonderful meals you long for because it’s seldom made. When all you had to eat was potatoes, it was transformed so people didn’t get tired of eating the same thing.
Even if you cook too much of something and are tired of eating it, put it in the freezer for a couple weeks then eat it again. Or chances are you can change the taste by adding some new ingredients or spices and you have a new dish. This is where creativity and practicality meet in the kitchen.
