By James Schuler
Amish Potato Noodles
1 cup mashed potato
1 egg – beaten
1/2 cup wheat flour
1/2 teaspoon salt
rice flour
dash nutmeg
Add salt and lightly beaten egg to potatoes. Add the wheat flour and enough rice flour to knead into a stiff dough. Turn onto a floured board.
You can make any kind of shape that you like. Rolled, formed, thick or thin. To be used in soups or cooked in rapidly boiling water until done to your taste, and served with meat or with cheese sauce. Or after boiling, pan fry until golden brown.
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