Potato Noodles with Sautéed Onions
Peel and quarter the potatoes and cook in a pan of boiling salted water until knife-tender, about 15 minutes. Meanwhile, peel and finely chop the onion.
Heat 2 tablespoons of butter in a skillet, add the onion and cook over medium heat until translucent, remove from the heat and keep warm. Drain the potatoes and press through a potato ricer into a bowl. Add the remaining butter, the flour and the egg and mix until the mixture is smooth and pliable. Season with salt.
Shape the potato mixture into finger-thick noodles. Bring a large pot of salted water to a boil, reduce to a simmer, drop in the noodles and cook until they bob to the surface, about 15 minutes. Remove the noodles with a skimmer, drain well and serve with the sauteed onions.