Potato noodles (Schupfnudeln)

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.