A fun and versatile way to enjoy potatoes, these gluten-free noodles provide a delicious, comforting base for a variety of dishes.
Ingredients
Scale:
2 large russet potatoes (about 1.5 pounds), peeled and cubed
1 cup all-purpose gluten-free flour (or regular flour if not gluten-free)
1 large egg (optional for making the dough richer)
1 teaspoon salt
Water (for boiling)
Salt (for boiling water)
Olive oil or melted butter (for serving)
Grated cheese (Parmesan or your choice, for serving)
Fresh herbs (like parsley or basil, for serving)
Instructions
In a large pot, add the cubed potatoes and cover them with water. Add a generous pinch of salt to the water, then bring to a boil over high heat, reduce to a simmer, and cook for about 15-20 minutes or until fork-tender.
Once cooked, drain the potatoes and return them to the pot. Mash until smooth and let cool for about 10 minutes.
In a mixing bowl, combine the mashed potatoes, gluten-free flour, egg (if using), and salt. Mix until a soft dough forms, adjusting flour as necessary.
On a lightly floured surface, divide the dough into four portions. Roll each into a long rope about 1/2 inch thick and cut into 1-inch pieces to form your potato noodles.
Bring a large pot of salted water to a boil. Add the potato noodles and cook for 2-4 minutes or until they float. Drain and cool slightly.
Toss the noodles with olive oil or melted butter and your choice of toppings before serving.
