XXL Potato Noodles by @le.renard.et.les.raisins

47 min

2 servings

🥔

350 g

Potatoes

🥔

250 g

Potato starch

🧂

Salt

  1. Peel

    Peel the potatoes and cut them into pieces.

  2. Boil

    Boil the potatoes in water with a pinch of salt for 20-25 minutes.

  3. Drain

    Drain the potatoes and mash them in a mixing bowl.

  4. Add

    Add the potato starch, starting with 250g, and a pinch of salt, then knead by hand for several minutes until a malleable, non-sticky dough forms.

  5. Add

    Add more starch after at least 5 minutes of kneading if needed to get the right consistency.

  6. Bring a large amount of salted water to a boil in a saucepan with a lid.

  7. Divide

    Divide the dough into portions of 90g each.

  8. Shape

    Shape each portion into one large noodle.

  9. Place

    Gently place the noodle into the boiling water, repeating until all the dough is used.

  10. Rise

    Remove each noodle from the water as soon as it rises to the surface, after about 2 minutes of cooking, and set it aside.

XXL Potato Noodles by @le.renard.et.les.raisins

47 min

2 servings

🥔

350 g

Potatoes

🥔

250 g

Potato starch

🧂

Salt

Preparation Steps

  1. Step 1/10

    Peel the potatoes and cut them into pieces.

  2. Step 2/10

    Boil the potatoes in water with a pinch of salt for 20-25 minutes.

  3. Step 3/10

    Drain the potatoes and mash them in a mixing bowl.

  4. Step 4/10

    Add the potato starch, starting with 250g, and a pinch of salt, then knead by hand for several minutes until a malleable, non-sticky dough forms.

  5. Step 5/10

    Add more starch after at least 5 minutes of kneading if needed to get the right consistency.

  6. Step 6/10

    Bring a large amount of salted water to a boil in a saucepan with a lid.

  7. Step 7/10

    Divide the dough into portions of 90g each.

  8. Step 8/10

    Shape each portion into one large noodle.

  9. Step 9/10

    Gently place the noodle into the boiling water, repeating until all the dough is used.

  10. Step 10/10

    Remove each noodle from the water as soon as it rises to the surface, after about 2 minutes of cooking, and set it aside.

Composition

Ingredients

Types

Vegetables, Starch, Spices

Ingredients

Potatoes, Potato starch, Salt

Notes

Potato starch (between 250g and 300g, also works with corn starch or tapioca starch, start with 250g and add more after kneading if needed), Salt (a pinch for the cooking water, a pinch for the dough, plus more for the boiling water later, no amount given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Halal, soy-free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 125g, Fat: 0.3g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 900mg, Sodium: 300mg, Iron: 1.5mg, Magnesium: 40mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

27 minutes

Overall

47 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Noodles, Pasta Alternative

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Soft, Dense

Flavors

Neutral, Mild, Starchy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

best eaten immediately after cooking : 0 (serve right away while noodles are warm and tender), leftover dough (uncooked) : 1-2 days (fridge,wrapped tightly in plastic to prevent drying out), cooked noodles : 1-2 days (fridge,airtight container,reheat gently, texture may become firmer)