Wide noodles with potatoes

Wide noodles with potatoes – a rustic and comforting recipe

Preparation time: 30 minutes
Cooking time: 10 minutes
Total: 40 minutes
Servings: 4

If you're looking for a simple yet extraordinarily tasty dish, wide noodles with potatoes are the perfect choice. This recipe combines the creamy texture of potatoes with elastic dough, resulting in a dish that can be served alongside rich sauces or with butter and cheese. Here’s how to prepare them step by step.

Ingredients:
- 500 g potatoes (ideally starchy ones like Russet potatoes)
- 250 g flour (you can use wheat flour or a combination with whole wheat flour for a more intense flavor)
- 1 egg (optional, for a richer dough)
- Salt (to taste)
- Olive oil or butter for serving

Step by step:

1. Preparing the potatoes:
- Start by peeling the potatoes and cutting them into evenly sized cubes for even cooking. Boil them in a pot of salted water for 15-20 minutes or until they are very soft.
- Once boiled, drain them and mash them finely with a potato masher. Ensure there are no lumps, as these will affect the final texture of the noodles.

2. Preparing the dough:
- In a large bowl, combine the warm mashed potatoes with flour and salt. If you choose to use an egg, add it now. Mix all the ingredients well until you obtain a homogeneous dough.
- Knead the dough on a floured surface until it becomes elastic and non-sticky. This is an essential step, as well-kneaded dough will give the noodles a perfect texture.

3. Rolling out the dough:
- On a well-floured surface, take a portion of the dough and roll it out with a rolling pin until you obtain a thin sheet, about 2-3 mm thick. Remember to sprinkle flour during this process to prevent sticking.
- Use a knife or cutter to cut wide strips about 2 cm. These will become your wide noodles.

4. Boiling the noodles:
- In a large pot of salted water, bring the water to a boil. Add the noodles and boil for 5-7 minutes or until they float to the surface. It’s important not to overcook them, as they risk becoming mushy.
- Once cooked, drain and rinse with cold water to stop the cooking process.

5. Serving:
- Wide potato noodles can be served with various sauces, such as a spicy tomato sauce, a creamy white sauce, or even with melted butter and grated cheese on top. A delicious variation is to add fresh herbs, such as dill or parsley, for an extra burst of flavor.

Practical tip:
If you want to add a touch of flavor, you can incorporate spices like nutmeg or white pepper into the dough, which pair wonderfully with potatoes. You can also experiment with additions like spinach or grated zucchini to add color and nutrients.

Possible variations:
For a vegan version, you can omit the egg and use only potatoes and flour, and for a more intense flavor, you can replace some of the flour with cornmeal, giving the noodles a unique texture and taste.

This dish is not only a simple recipe but also offers the opportunity to play with ingredients and flavors, transforming an ordinary meal into a memorable culinary experience. Enjoy your meal!

 Ingredients: 2 medium-sized potatoes, boiled in their skins and peeled 1 teaspoon of salt 1 egg 1 tablespoon of semolina 270 grams of flour (depending on the size of the potatoes and the egg, as well as the quality of the flour, the required amount may vary between 250 grams and 300 grams).