Schupfnudeln (Rolled Noodle)

by Barry Ingenthron
(Airdrie, AB, Canada )

1 ½ lb russet potatoes
½ cup all-purpose flour
1 egg
1 Tsp. chopped fresh parsley
½ tsp salt
¼ tsp freshly ground nutmeg
¼ cup lard or other cooking fat

Boil potatoes in their skins in boiling water for 25 to 30 min.
When cool remove peels and place on a lightly floured surface.
Mash potatoes with a rolling pin.
Place in a bowl. Stir in flour, egg, parsley, salt, and nutmeg.
Knead well to form a smooth dough.
On a floured board roll out the dough to a thickness of about ½”.
Cut dough into thin strips, about 1 ½” long.
Gently stretch the noodles until the ends taper.
Let rest for 15 min.
In a large skillet, heat lard over med heat.
Place the potato strips into the skillet, and fry until golden brown on both sides.