Rustic Whole Wheat Potato Noodles


These wholesome, chewy, noodles are lovingly hand rolled, and served with potatoes, bacon and herbs. Since my kids were little, they’ve enjoyed making these with me, because it's a fun, and easy hands on recipe. 


It’s a basic formula that works great for teaching early math and kitchen skills, peeling, cutting, counting, kneading, and the best part! Tasting your work. - Feel free to experiment with the kinds of flour you use, and the shapes of your dumplings. Balls, thin noodles, thick noodles, flat squares. Etc and so on. - 


You can serve these as you would traditional warm potato salad, with fried onion, bacon, and a splash of vinegar, or feel free to serve them simply: butter fried, alongside your favorite goulash or stew. 

Rustic Whole Wheat Potato Noodles
  • 4 Large Potatoes, Peeled Boiled and Mashed
  • 2 eggs
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • 3 cups Whole Wheat flour
Peel potatoes, and boil them whole for about 25 minutes, or until they are tender.


Run the potatoes through a potato ricer if possible, or Mash potatoes with a fork until no lumps remain.Add eggs, salt, nutmeg, and 2 cups flour, and gently knead into a dough. If the dough is too sticky, add more flour until it holds its shape but is still smooth.


Take a chunk of the dough and roll it out on a lightly floured surface. Roll into a log, about 1” thick, or as thin as a pencil if you’d like them to be smaller. Cut in 1-inch bits, and roll them out, under your palm, pressing them into a cylindrical shaped log, for a noodle shape. Repeat with the remaining of the dough until all of your dumplings are ready. 


Boil noodles in a large pot of salted water.. Stir carefully once or twice to make sure noodles don’t stick to the bottom of the pan. Once they float to the top, they are cooked and ready to be served, or sauteed. 

Pan Fry the noodles in a hot cast iron skillet, with 1 or 2 tablespoons of butter. Serve Warm with your favorite soup or stew. 

(Add up to half a cup of bacon cooked until crispy, and 1 small onion fried. To Taste: Cider vinegar, sea salt, and pepper. Parsley. To taste. )

For Dumplings without Potato- Omit the potatoes and increase flour by approximately 1 cup, or until the dough is tight and moist, but not dry and crumbly. - These go good with a rich Italian Sunday Gravy. (Meat & Tomato Sauce) They can also be dropped into simple soups such as chicken or beef and vegetable. - 


NOTES: The thinner the noodles, the less time they need to cook, if you can make noodles relatively similar in size, that is ideal so that some do not become mushy, while others are under cooked. 

A potato ricer is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain of rice. This tool is not “essential” to everyone’s kitchen, however if you make a lot of typical European style recipes using potatoes, the ricer helps to keep your potatoes dry and fluffy. (Use for: Cinnamon Rolls, spudnuts, Dumplings, Potato Bread, hand pie or pierogi filling etc.)

THIS RECIPE WAS WRITTEN FOR  WWW.MAINEGRAINS.COM

Cat Morrow @LegacyAcres

www.LegacyAcres.org 

#SLOWFOODMAINE



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