The Simple Way To Turn Potatoes Into Big Chewy Noodles - Tasting Table

"As Instagram account @playful.recipes notes, start by boiling the potatoes until they're very soft, then drain and mash them well - you don't want any lumps. To these mashed potatoes, add enough potato starch and warm water until you can form a dough. The idea here is that it's more about going by feel rather than exact amounts, as every potato is going to vary in size and water content."

"Knead the dough until it's soft and pliable and doesn't leave any residue on your hands. Cut it into sections, then roll these out into thick noodles. They should be cooked immediately and added to a pot of water at a rolling boil. The noodles need plenty of room to cook, so you might need to do this in batches. The noodles will float to the surface when they are cooked, which should be around five minutes."

Homemade potato noodles require only potatoes, potato starch (not potato flour), and water. Boil potatoes until very soft, drain, and mash thoroughly to remove lumps. Add potato starch and warm water until a pliable dough forms, adjusting amounts by feel; about 1.5–2 cups of starch per pound of potatoes is a starting guideline. Knead until the dough is soft and non-residue, then divide and roll into thick, thumb-sized noodles. Cook immediately in a rolling boil with ample space; noodles float when done, about five minutes. Shock in cold water to stop cooking, drain, and serve with spicy soy-chili sauces or other toppings.

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