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Ingredients
Homemade Potato Noodles with Mushrooms and Tomatoes
- For the sauce
- 400 grams
- 6 Tbsps olive oil
- 2 finely chopped shallots
- 1 finely chopped garlic clove
- 250 grams small Cherry tomatoes
- 1 bunch Arugula
- salt
- freshly ground peppers
- Nutmeg
- For the noodles
- 800 grams stachy potatoes
- 2 eggs
- 150 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps clarified butter
- Alternatively for the noodles
- 800 grams
For the noodles: Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain the potatoes. While still hot, peel and press the potatoes into a bowl. Allow to cool completely.
Add the eggs and flour to the potatoes, and knead until smooth. Season with nutmeg, salt and pepper to taste. Using floured hands, shape portions of the potato dough into thumb-long noodles with pointed ends.
Cook the noodles in a pot of simmering salted water for 2 minutes. Remove and place in cold water to cool. Drain in a colander.
Alternatively for the noodles: Cook store-bought potato noodles.
For the sauce: Wipe the mushrooms with a damp paper towel. Cut the mushrooms in half or quarters. Rinse the arugula, remove the thick stems and chop. Rinse the tomatoes.
Heat the olive oil in a skillet. Add the mushrooms and cook until golden. Stir in the shallots, garlic and tomatoes, and cook briefly. Stir in the arugula, and season with salt, pepper and nutmeg to taste.
For serving: Heat the butter in a skillet. Add the noodles and cook until golden brown. Toss the noodles with the mushroom mixture and serve on plates.