Mention this dish to just about anyone in Vienna, Budapest, or Prague, and you’ll immediately become involved in a discussion of favorite recipes. You’ll also receive a firm warning that those recipes are never to be made with packaged egg noodles. The first time I had these potato noodles was at the talented hands of Mrs. Bleuel at the Berghotel Tulbingerkogel in the Vienna Woods. Potato dough is still considered a basic dough for bakers to master, as it is used to make many different noodle and dumpling dishes. The amount of flour needed depends on the relative starchiness of the potatoes. I’ve made two batches on the same day, and one batch needed only a few tablespoons of flour but the next batch (with different potatoes) took almost ½ cup. Be flexible.
I’ve never seen these noodles served with sour cream at a coffeehouse or restaurant, but at my house, a dollop certainly doesn’t hurt.