Potato Noodles with Plum Compote
- For the potato noodles
- 750 grams
- 100 grams
- ¼ teaspoon
- 1 pinch
- For the plum compote
- 750 grams
- 375 milliliters
- ½ stalk
- 60 grams
- For the topping
- 4 tablespoons
- 3 tablespoons
- 2 tablespoons
For the potatoes: Peel and boil potatoes in salted water until tender. Drain and press cooked potatoes through ricer. Put potatoes back on the stove over medium heat to evaporate excess liquid. Allow to cool.
For the compote: Bring water and cinnamon stick to a boil. Rinse, half and core fruit and add to boiling water. Allow plums to simmer over medium heat for about 10 minutes. Allow to cool.
Bring a large pot of salted water to a boil.
Mix flour, salt and nutmeg. Add two-thirds of the flour mixture to the potatoes. Beat eggs and add to potato mixture. Mix until dough is formed, add additional flour if needed.
Divide dough in half and, on a floured surface, roll two-2 cm (approximately 3/4 inch) thick rolls. Slice into finger-sized segments. Boil noodles in salted water and cook until they sink. Remove immediately.
For the topping: Melt the butter in a small pan. Add crumbs and cook briefly. Mix in powdered sugar.
Heat some butter in a large pan and fry the noodles until golden brown. Serve noodles with compote and top with breadcrumbs.