Potato Noodles with Cabbage Cream Sauce
- For the noodles
- 850 grams starchy potatoes
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 tablespoons clarified butter
Wash the potatoes and cook until soft in plenty of water, about 25 to 30 minutes. Drain, and while still very hot, slip off the skins and push through a ricer or sieve. Let the steam disperse, then knead in the flour, egg, egg yolk, and salt. Let the dough rest briefly. (Adjust the dough with additional flour if necessary. It should be stiff and not too sticky.)
Shape the dough in noodles, about 8 cm (about 3 inches) long. Cook the noodles in plenty of boiling salted water, 4 to 5 minutes. Use a slotted spoon to transfer the noodles from the water to a colander. Rinse with cool water and drain well.
For the cabbage cream sauce: Trim the cabbage, cut into quarters, and cut out the hard stalk. Slice the cabbage into thin strips.
In a sauté pan, heat 2 tablespoons butter, Add the cabbage and sauté briefly, deglaze with the broth. Season with salt and pepper. Cover and cook over low heat until tender, about 10 minutes by bit . Remove the cover, add the cream, and vontinur to simmer briefly. Add the wild garlic and season with lemon juice, salt, and pepper.
In a sauté pan, heat 2 tablespoons clarified butter. Add the noodles and sauté until golden brown, 2 to 3 minutes and stir into into the cabbage mixture.
To serve, transfer to warmed plates, sprinkle with Parmesan, and serve immediately .