Preparation
- Boil the potatoes in their skins in salted water for about 25 minutes until soft, drain and let them cool completely.
- Peel the cold potatoes, press them through a ricer and quickly knead into a smooth dough with the flour, semolina, a pinch of salt, melted butter and egg yolk. Let rest for a few minutes.
- On a floured surface, shape the dough into thumb-thick rolls, cut into pieces 2 to 3 cm long and roll by hand into elongated noodles, plump in the middle and pointed at the ends.
- Place the noodles in gently simmering salted water, stir carefully and cook for about 5 minutes, until they float to the top. Lift out with a slotted spoon and drain well.
- Mix the poppy seeds and icing sugar. Melt the butter in a frying pan and briefly toss the noodles in it.
- Roll the noodles in the poppy seed and sugar mixture, divide between plates and serve immediately dusted with icing sugar. Zwetschkenröster (plum compote) or apple compote goes well with them.
Drink with it
Sweet wine · excellent match
Burgenland Beerenauslese or Ruster Ausbruch, Welschriesling
The honey and dried fruit of the sweet wine settle against the nutty poppy seeds, and the acidity keeps the butter and potato dough light.
Which wine goes with dessert? Comparing sweetness deliberatelyFortified wine · good match
Tawny Port, lightly chilled
Nutty and caramel notes from cask ageing mirror the roasted poppy seeds, and the sweetness carries the butter.
Port wine: understanding Ruby, Tawny, and VintageFruit brandy · good match
Plum brandy (Zwetschgenbrand), neat and at room temperature in small measures
In Austria, poppy seed and plum belong together; the dry brandy picks up the compote and keeps the sugary sweetness in check.
What is Calvados? Apple brandy with origin