Poppy Seed Finger Noodles

Ingredients

• 250 g soft boiling potatoes
• 250 g quark
• 1 egg
• 1 egg yolk
• 25 g flour
• 25 g semolina
• 1 tbsp sugar
• 100 g butter
• 6 tbsp ground poppy seeds
• 2 tbsp powdered sugar
• Salt
• flour (for dusting)

Instructions

1. 1.

   Wash the potatoes, cover with water and cook for 25 minutes. Drain, let cool, peel, then press through a potato ricer. Mix the resulting purée with quark, sugar, flour, semolina, egg, yolk and salt to form a smooth dough. Cut into walnut‑sized pieces, dust with flour, and roll between your hands into spindle shapes. Place side by side on a floured work surface.

2. 2.

   Bring plenty of salted water to a boil, add the noodles in batches, and let them cook for 2 minutes over gentle heat. Remove, rinse under cold water, and drain well. Heat butter in a pan, fry the noodles until golden‑yellow, then sprinkle with poppy seeds and powdered sugar. Serve with compote.