Mohnnudeln (Poppy Seed Noodles)

Traditional dish from the Waldviertl area of Lower Austria

Mash up 500 g of freshly cooked (until firm, not soft) floury potatoes and sieve, then leave to cool. Mix in 120g of flour, 40g of melted butter, 2 egg yolks and a pinch of salt. Knead the ingredients together to produce a ball of dough, adding more flour if the dough is too soft. Roll the dough into c.2cm diameter rolls, and then cut into c.1-2 cm pieces. Roll out individual pieces in into c. 5cm lengths, tapering the ends. Put into salted boiling water and cook for 6 -8 minutes. Strain and put to one side.

Melt 30g of butter in a frying pan. Once molten, mix in 50g of finely ground poppy seeds and 25g of icing sugar. Add the hot, cooked noodles to the mixture, agitating to ensure an even coating.

Serve up with a dusting of icing sugar.

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