I am back with a new recipe, a Austrian classic! If you like pasta and adore dessert I am sure you’re going to love the following dish. “Mohnnudeln”, translated Poppy Seed Noodles are made from potato dough, formed to noodles and added to melted poppy seed butter. They are a delight for your taste buds and if you have an hour to spare to prepare them, a perfect meal or dessert.
Today we had them as dessert, following a tamari-drizzled poached salmon with a side salad.
Making Poppy Seed Noodles is a similar process to making Gnocchi. You will need to use your hands to knead the dough and form noodles but the end product is worth the work and the wait.
Poppy Seed Noodles (“Mohnnudeln”)
serves 4-5 (for dessert)
You will need:
- 1 kg russet potatoes
- 200g flour
- 2 tbsp. potato starch
- 4 egg yolks
- 1 egg
- 65 g butter
- 60 g poppy seeds
- powdered sugar (for serving)
- Cook the potatoes in salt water until soft. While still warm peel and press them through a potato press. You can also grate them if you prefer to do so, but the dough might turn out to be a little lumpy.
- Form a well in the center of the potatoes and mix in the flour, potato starch, egg yolks, egg and a pinch of salt. Bring the dough together by kneading gently (picture 1).
- Prepare a large pot and bring salt water to boil.
- Roll out small dough balls to form finger-thick noodles (about 3 cm long). The noodles should be slightly pointed at the ends (picture 2).
- Drop the noodles in boiling water and cook until they float (picture 3). Remove the floating noodles from the water into a sieve and let cold water run over them for a couple of seconds. Continue this process with the rest of the dough.
- In a large skillet melt butter and add the poppy seeds. When all the noodles are cooked, add them to the poppy seed butter, mix everything carefully and serve with powdered sugar!