Recipe details
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Potato Noodles
40min
4 servings
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Potato Noodles offer a delicious alternative to traditional pasta with their tender, silky texture and subtle earthy flavor. Made primarily from potatoes, these satisfying noodles have a uniquely light yet substantial quality that pairs beautifully with a variety of sauces and preparations. Perfect for those seeking gluten-free options or simply looking to try something new, these versatile noodles maintain their structure when cooked properly and absorb surrounding flavors wonderfully, making them an excellent canvas for both simple and complex dishes.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
2 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the potatoes
Wash the potatoes thoroughly. Peel the potatoes. Cut into quarters for easier handling.
Cook the potatoes
Place potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 15-20 minutes. A fork should easily pierce through the potatoes.
Drain and dry
Drain the potatoes thoroughly in a colander. Return potatoes to the empty pot. Place over low heat for 1-2 minutes, stirring gently. This helps evaporate excess moisture, which is important for proper noodle texture.
Rice the potatoes
While potatoes are still hot, press them through a potato ricer into a large bowl. If you don't have a ricer, mash them very thoroughly until no lumps remain. Allow to cool for 5 minutes.
Add starch and seasoning
Add starch and remaining 1/2 teaspoon salt to the riced potatoes. Mix gently with your hands or a wooden spoon until a dough begins to form.
Form the dough
If the mixture is too dry, add water, one tablespoon at a time, until dough holds together. If too wet, add more starch, one tablespoon at a time. The dough should be pliable but not sticky.
Knead the dough
Turn the dough onto a surface lightly dusted with potato starch. Knead gently for 1-2 minutes until smooth and elastic. Do not overwork the dough as it can become gummy.
Divide the dough
Divide the dough into 4 equal portions. Cover portions you're not working with to prevent drying.
Form noodle ropes
Roll each portion into a rope about 1/2-inch thick. For more uniform noodles, try to keep the thickness consistent.
Cut the noodles
Using a knife or bench scraper, cut the ropes into desired lengths. For traditional potato noodles, cut into approximately 2-inch pieces. For longer noodles, similar to spaetzle, cut into 3-4 inch lengths.
Shape the noodles (optional)
For traditional shaped noodles, roll each piece gently against the tines of a fork or a gnocchi board. This creates ridges that help sauce adhere to the noodles.
Prepare for cooking
Bring a large pot of water to a gentle boil. Add 1 teaspoon salt. Prepare a bowl of ice water if not serving immediately.
Cook the noodles
Add potato noodles to the boiling water in batches to avoid overcrowding. Cook until they float to the surface, about 2-3 minutes. Avoid vigorous boiling which can break the noodles.
Remove and drain
Use a slotted spoon to remove noodles as they finish cooking. If serving immediately, transfer to a serving bowl. If preparing ahead, plunge briefly in ice water to stop cooking, then drain.
Toss with oil
Toss cooked noodles with olive oil to prevent sticking. This step is especially important if not serving immediately.
Serve
Serve hot with your choice of sauce or preparation. Traditional pairings include butter and herbs, creamy mushroom sauce, or meat gravies.
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