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Baked Waldviertel Potato Noodles | With Savoury Mountain Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus der traditionellen österreichischen Wirtshausküche: Selbstgemachte Waldviertler Erdäpfelnudeln, in feiner Butter geschwenkt und im Backrohr mit cremigem Sauerrahm-Kräuter-Guss und würzigem Bergkäse goldbraun gratiniert. Wärmendes Seelenfutter für die herbstliche Jahreszeit.
Preparation method
Preparing the potato noodles
Steam or boil the floury potatoes in their skins in salted water until soft. Peel while still hot, immediately press through a potato ricer, and allow the steam to evaporate completely.
Quickly knead the cooled, riced potatoes with smooth wheat flour, one egg, a pinch of salt, and freshly grated nutmeg into a smooth potato dough. Do not overwork the dough so that it stays light and fluffy.
On a floured work surface, shape the dough into thumb-thick rolls and cut into pieces approx. 2–3 cm long. Using the palms of your hands, roll the pieces into tapered potato noodles (Wuzerl).
Chef's tip
For especially fluffy potato noodles, it is crucial that the riced potatoes steam off thoroughly before kneading in the flour. This prevents the need for unnecessary extra flour.
If you prefer a heartier variation, fry about 80 g of diced ham or bacon until crispy and mix into the noodles before baking.
Ingredients
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