Recipes > Pasta > Milk or Potato Noodles

Milk or Potato Noodles


  • 7 or 8 potatoes
  • 2 eggs
  • salt
  • flour
  • milk
  • butter
  • bread crumbs


Boil potatoes, peel and let them stand several hours to dry; then grate them and add eggs, salt and enough flour to make a dough thick enough to roll. Roll into long, round noodles as thick as two pencils and cut to length of baking-pan. Butter pan and lay noodles next to each other; cover with milk and lumps of butter and bake fifteen minutes, till yellow; serve immediately with bread crumbs browned in butter.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus