Potato Noodles with Sweet Poppy Seeds


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Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

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.


Potato Dough

  • pounds (about 2 large) baking potatoes, such as russet, Idaho, or Burbank, peeled and cut into 2-inch chunks
  • 2 tablespoons unsalted butter, at cool room temperature
  • ¾ cup all-purpose flour, as needed, plus additional for kneading
  • 3 tablespoons semolina
  • pinch of salt
  • 2 large egg yolks, beaten
  • 3 tablespoons unsalted butter
  • 3 tablespoons poppy seeds, ground
  • 2 tablespoons confectioners’ sugar
  • Sour cream, at room temperature, for serving (optional)


  1. Place the potatoes in a large saucepan and add enough lightly salted cold water to cover. Bring to a boil over high heat. Reduce the heat to low and cook until tender, about 20 minutes. Drain well. Return the potatoes to the pan and cook over medium heat, stirring constantly, until the potatoes begin to film the bottom of the pan, about 2 minutes. (This step removes excess moisture from the potatoes and makes the dough easier to handle.)
  2. Put the potatoes through a ricer or rub them through a coarse wire sieve into a bowl. Add the butter and stir to melt. Stir in the flour, semolina, and salt, then the yolks to make a soft dough. Turn out onto a lightly floured work surface and knead in enough flour to make a soft, workable dough that doesn’t stick to your hands or the work surface.
  3. Pinch off a cherry-size piece of dough. Roll under your palms on the work surface into a 5-inch-long noodle about ½ inch wide with tapered tips. Transfer to a lightly floured kitchen towel on a baking sheet. Repeat with all of the dough.
  4. Bring a large pot of lightly salted water to a boil over high heat. A few at a time, add the noodles to the water, stirring gently to keep the noodles from sticking to each other. Cover the pot and return to a boil. Uncover and cook until the noodles are cooked through, about 4 minutes. Drain well.
  5. In a large skillet, melt the 3 tablespoons butter over medium heat. Add the poppy seeds and confectioners’ sugar. Add the drained noodles and toss gently until the noodles are completely coated with the poppy-seed mixture. Transfer to bowls and serve hot, topped with a dollop of sour cream, if desired.

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