Potato noodles with poppy seeds (Mohnnudeln)

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.