1. Boil the potatoes in their skins, peel, press while still warm and let cool completely.
2. Add the flour, egg, salt and nutmeg to the potatoes and quickly knead into a smooth dough - don't overwork it.
3. On a floured board, roll finger-thick ropes and cut them into pieces of about 2 cm.
4. Roll the pieces between your palms into noodles about 6 cm long, tapered at both ends.
5. Cook in gently simmering salted water for 2-3 minutes until they float, then lift out with a slotted spoon and drain.
6. Before serving, fry them in butter until golden and serve with roasts or sauerkraut.
Tip: Potatoes boiled the day before work best - drier potatoes need less flour, so the noodles stay tender.
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