1. Boil the potatoes in their skins, peel while hot, press through a ricer and let cool.
2. Quickly knead the potatoes with the flour, semolina, egg yolk, soft butter and a pinch of salt into a smooth dough.
3. Roll the dough into a finger-thick log, cut into 2 cm pieces and roll each between floured palms into small noodles tapered at both ends.
4. Simmer in lightly salted water for 4-5 minutes until they float, then lift out with a slotted spoon and drain.
5. Melt the butter in a large pan, sprinkle in half of the ground poppy seeds and half of the icing sugar, add the noodles and toss gently.
6. Plate, sprinkle with the remaining poppy seeds and icing sugar and serve warm - also great with plum compote or apple sauce.
Tip: Always use freshly ground poppy seeds - old, rancid poppy seeds are bitter and spoil the whole dish.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.