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Poppy Seed Noodles... a different type of pasta

Poppy Seed Noodles are a sweet kind of pasta, made made of potato dough. Enjoy it with melted butter, sugar and poppy seeds.
mohnnudeln © meinleckeresleben.wordpressmohnnudeln © meinleckeresleben.wordpress

6-8 Servings

  • 500 g potatoes
  • 40 g butter
  • 100 g flour
  • 50 g semolina
  • 50 g cornstarch (Maizena)
  • 100 g curd cheese (20% fat)
  • 1 egg
  • 1 egg yolk
  • nutmeg
  • ground salt
  • For the poppy seed crumbs:
  • 150 g poppy seeds, finely ground
  • 80 g butter
  • 4 cl rum
  • 4 tbsps icing sugar
  • 2 tbsps bread crumbs
  • icing sugar for dusting

How to make them:

 
  • Peel the potatoes and boil in lightly salted water.
  • Let them cool a little and then put through a potato ricer while still warm.
  • On a work surface, combine the potatoes with the butter, flour, cornstarch, curd cheese, egg, egg yolk, semolina, salt and nutmeg and work into a smooth, elastic dough.
  • Form a 3 cm thick roll, and  cut out pieces about a thumb thickness wide.
  • On a floured surface, form small noodles out of the dough.
  • Place on a baking tray sprinkled with semolina. Line a large cooking pot with baking paper and leave some paper for covering.
  • Fill the pot with water, bring to boil and put the noodles in.
  • Cover the water with baking paper and simmer, lightly bubbling, for about 5 minutes. (This way, the noodles stay under water and won't stick together).
  • Remove with a draining spoon and let drain.
  • For the poppy seed crumbs, froth up the butter and combine with the rest of the ingredients.
  • Toss the noodles well in the mixture.
  • Serve on warmed plates and sprinkle with icing sugar.


Recipe is taken from The new Sacher cookbook - Favorite Austrian dishes.
Find out more about the famous Sacher Cafe

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