Mühlviertel Potato Noodles

For the Mühlviertler Erdäpfeln (Mühlviertel potato noodles) wash potatoes, steam, peel and press through the potato press while still hot. Mix the strained potatoes with the all-purpose flour, potato flour and one egg yolk and form into finger-thick noodles. Put the noodles in a Rain lined with a generous amount of clarified butter. I always do it in such a way that I put the rains higher on one side, so that they stand at an angle, because then the fat can accumulate at the bottom. The noodles are then first briefly placed in the lower fat and briefly rotated, and then they are placed in sequence, starting from the top, nice and tight. This prevents the noodles from sucking in too much fat right away, and generally prevents too much fat from remaining in the Rain. Bake in the oven at 190-200°C, uncovered (!), top and bottom heat for about 15-20 minutes until the noodles are nice and crispy. Then mix 1/4 l sour cream with one egg, season with salt, pepper and nutmeg. Pour the mixture over the noodles and put them again – but now covered (!) – into the oven and let them fry at a little less heat. (At 140° C about 10 minutes)

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