3 cups cooked red potatoes, riced and still warm
1/8 cup butter
2-1/2 cups flour
1 tsp salt
2 Tbsp butter
2 Tbsp oil
1 cup fine dry bread crumbs
1/4 cup ground walnuts
2 Tbsp brown sugar
• Cook the potatoes in their jackets.
• Make the crumb mixture while the potatoes cook.
• Place 2 Tbsp butter and 2 Tbsp oil into a non-stick skillet over medium heat.
• Add the bread crumbs and ground walnuts, stirring frequently, until crumbs are golden and crisp.
• Stir in couple of tablespoons of brown sugar.
• Remove the crumbs from heat and set aside.
• When the potatoes are tender, pour off the water and set aside the potatoes.
• Let them cool a bit for easy handling.
• Peel and chop potatoes while still warm.
• Put them through a ricer or mash them really well with no chunks left.
• Mix in the butter; it will melt into the potatoes. Let it cool down to room temperature.
• Add the flour, eggs and the salt and mix thoroughly.
• Kneed the dough until smooth; adding more flour if needed.
• Dough should be pliable and light, but not sticky.
• Working with small portions, roll the dough into “snakes” on a lightly floured surface.
• Cut into 2” lengths and roll them lightly one by one.
• Boil a large pot of water.
• Add the nudli to the boiling water in batches so as not to over-crowd them, and gently simmer until they float to the top.
• Use a slotted spoon to transfer to a colander.
• Drain for a minute or two and then roll them in bread crumbs.
• Pour the prepared breadcrumbs into a medium sized, deep, round bowl.
• Add the nudli to the bowl with the breadcrumbs.
• Gently shake the bowl to coat nudli with breadcrumbs.
• Move nudli to a serving bowl and repeat the procedure with the next batch.
• Place the nudli in the breadcrumbs as soon as they come out of the boiling water or the breadcrumbs will not stick.