Badische Schupfnudeln (Potato Noodles) - Oktoberfest
1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat
• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.
• Remove potatoes, and discard water.
• When cool enough to handle, peel potatoes, and place on a lightly floured surface.
• Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl.
• Stir in flour, egg, parsley, salt, and nutmeg.
• Knead well to form a smooth dough.
• Then roll out the dough to a thickness of about 1/2 inch.
• Cut flattened dough into thin strips, about 1 1/2 inches long.
• Gently roll out the strips, or stretch them until the ends taper.
• Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat.
• Place the potato strips into the skillet, and fry until golden brown on both sides.
Source: Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/