Potato noodles (for soup)
The peeled, steamed potatoes are passed through a meat grinder and kneaded with egg, salt and flour. Thick noodles (littlefinger thick) are formed from the resulting dough. Dips into the soup and cooks for a few minutes. Potato noodles are ready when they rise to the surface.
potatoes - 500 g, flour - 100 g, eggs - 1 pc., salt to taste