Sautéed Potato Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- salt
- Nutmeg
- 100 grams clarified butter
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 25-30 minutes. Drain, peel and while still warm, press through a potato ricer into a bowl. Add the flour, egg and egg yolk and season with salt and nutmeg. Knead until smooth and well combined. Let the dough rest briefly.
With moistened hands, shape the dough into 7 cm (approximately 3-inch) finger-thick noodles. Bring a large pot of salted water to a boil, add the noodles and cook until they bob to the surface and are cooked through. Remove with a skimmer or a slotted spoon, rinse and drain.
Preheat the oven to 80°C (approximately 175°F). Heat the clarified butter in a skillet and working in batches, saute the noodles until golden brown, 4-5 minutes. Keep the finished noodles warm in the oven while you cook the remainder.
