Poppy Seed Noodles with Powidl Sauce

Peel the cooked potatoes and press them through the potato ricer. Knead with the sifted flour, semolina, butter and egg yolk. Let rest for about 15 minutes.

Form Schupfnudeln from the dough with floured hands. Boil the Schupfnudeln in plenty of salted water until they float to the surface. Then lift out and drain.

In the meantime, melt butter in a pan, sprinkle in the poppy seeds and toast them, stirring constantly.

Roll the Schupfnudeln in poppy seeds.

Dilute powidl with red wine, stir with lemon juice and a dash of rum until smooth. Pour onto the plate and finish with a dollop of sour cream.

Arrange the Schupfnudeln next to it and serve.

Preparation Tip:

To the Schupfnudeln fits also particularly well instead of the Powidlsauce Zwetschkenröster.

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