Potato Noodles with Cabbage Salad

Ingredients

• 1 kg potatoes
• 2 Eggs
• 60 g potato flour
• 40 g flour
• Salt
• 1 small red cabbage
• 2 Boskop apples
• Salt
• pepper (ground)
• 3 tbsp apple cider vinegar
• 0.5 tsp mustard
• 2 tsp sugar
• 5 tbsp sunflower oil

Instructions

1. 1.

   For the red cabbage apple salad, clean the cabbage, quarter it lengthwise, remove the core and cut the leaves into thin strips.

2. 2.

   Peel the apples, quarter them, remove the cores, dice the quarters into small cubes and add to the cabbage.

3. 3.

   Whisk vinegar, sugar, salt, pepper and mustard together, then fold in the oil, taste. Mix the dressing with the cabbage and let it rest.

4. 4.

   Peel the potatoes, wash them and boil in salted water for about 25 minutes, drain, let cool slightly and then press through a potato ricer.

5. 5.

   Add eggs, potato flour and a pinch of salt to the pressed potatoes and knead into dough. On a floured surface cut walnut‑sized pieces, make a hole in the center with a finger and shape into rings.

6. 6.

   Bring plenty of water to a boil, add the potato rings and simmer until they float, then cook for another 3 minutes. Remove, drain and serve with red cabbage apple salad.