For the poppy seed noodles, first boil the potatoes in their skins, let them steam out but still hot, peel them and press them on the spot through a potato ricer. Lay them out on a baking sheet, let them cool and dry. Season with a pinch of salt, drizzle the melted butter whisked with egg yolks and dust with two-thirds of the flour.
Quickly form a dough with cold hands. Add flour until it does not stick anymore. Form two rolls of the same thickness, cut walnut-sized pieces and dust lightly with flour. Form the pieces into Schupfnudeln between the palms of your hands and draw in enough boiling salted water for about eight minutes.
To serve, heat the butter in a large frying pan, add the poppy seeds, granulated sugar and the noodles. Toss and toss everything well, and at the very end dust the poppy seed noodles with powdered sugar.
Preparation Tip:
Compote or roaster goes well with the poppy seed noodles.
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