Sweet Poppy Seed Coated Noodles
Nutritional values
(Percentage of daily recommendation)
Calorie | 515 cal. | (25 %) | ||
Protein | 13 g | (13 %) | ||
Fat | 20 g | (17 %) | ||
Carbohydrates | 69 g | (46 %) | ||
Sugar added | 7 g | (28 %) | ||
Roughage | 5.7 g | (19 %) |
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0.9 μg | (5 %) | ||
Vitamin E | 1.5 mg | (13 %) | ||
Vitamin K | 6.7 μg | (11 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 5.9 mg | (49 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 66 μg | (22 %) | ||
Pantothenic acid | 1.7 mg | (28 %) | ||
Biotin | 9.4 μg | (21 %) | ||
Vitamin B₁₂ | 0.4 μg | (13 %) | ||
Vitamin C | 40 mg | (42 %) | ||
Potassium | 975 mg | (24 %) | ||
Calcium | 185 mg | (19 %) | ||
Magnesium | 88 mg | (29 %) | ||
Iron | 3.8 mg | (25 %) | ||
Iodine | 13 μg | (7 %) | ||
Zinc | 2.2 mg | (28 %) | ||
Saturated fatty acids | 9.6 g | |||
Uric acid | 67 mg | |||
Cholesterol | 166 mg | |||
Complete sugar | 10 g |
Ingredients
- For the noodles
- 850 grams starchy potatoes
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- also
- salt
- 60 grams butter
- 4 Tbsps ground Poppy seeds
- 3 Tbsps powdered sugar
Preparation steps
For the noodles: Rinse the potatoes and cook in a pot of boiling water until knife-tender, 25-30 minutes. Drain and peel the potatoes and press them through a potato ricer into a bowl. Add the flour, the egg and the yolk and with your hands, knead until smooth. Cover and let rest 20 minutes. (If the dough is very sticky, add a little more flour.)
Break off pieces of the dough and with moistened hands, roll each piece into an 8 cm (approximately 3-inch) long noodle. Drop the noodles into a pot of boiling salted water and cook until they bob to the surface and the dough is cooked through, 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Melt the butter in a skillet, add the noodles and the poppy seeds and saute until heated through. Transfer to plates and dust with powdered sugar.