Ingredients

• 26.4 oz. (750 g) potatoes
• 2.11 oz. (60 g) flour
• 1⁄2 teaspoon salt, to taste
• 1 egg
• 1⁄4 teaspoon nutmeg, freshly scraped or ground,or as desired
• 1 tablespoon chopped parsley
• 1.76 oz. (50 g) lard

Directions

1. Boil the potatoes in their jackets for 25-30 minutes.
2. Peel the potatoes and put them on a lightly floured board.
3. Mash them with a rolling pin. (You can also use a potato masher).
4. Add flour, egg, parsley, salt and nutmeg.
5. Knead well to form a smooth dough.
6. Roll out the dough to about 1 cm thick or to the thickness of your thumb.
7. Cut flattened dough into thin strips of 5 cm long.
8. Gently roll out the strips or stretch them until the ends taper.
9. Leave aside for 15 minutes. (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
10. Heat lard in a pan and fry the noodles till golden brown.
11. Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.