Boil potatoes, peel, press or mash and let cool.
Mix with salt, flour and egg first with a spoon, then with your hands. Let the dough rest for 15 minutes.
With floured hands, form finger-length noodles from small portions of dough (10 -12 g), slightly pointed at both ends. Place on a kitchen towel until ready to use.
In a wide saucepan, bring enough salted water to a boil, add pasta and cook until it rises to the surface, gently simmering.
Lift out pasta with a strainer and drain.
Meanwhile, melt butter in a large frying pan, add sugar and poppy seeds and mix well.
Roll drained pasta in it, arrange on hot plates and serve hot. Dust with powdered sugar if desired.
Preparation Tip:
Serve the poppy seed noodles with stewed plums or vanilla sauce.
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