Description
A comforting and spicy dish that combines starchy Yukon Gold potatoes with a bright kick of flavor, perfect for weeknight meals or special occasions.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup all-purpose flour
- 1 large egg
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 3 tablespoons olive oil (plus extra for tossing)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded sharp cheddar (optional)
- Fresh lemon wedges, for serving
Instructions
- Cook the potatoes: Place potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt, bring to a simmer, and cook until fork-tender, about 15–18 minutes. Drain well and let steam-dry for 5 minutes.
- Mash and form dough: Pass the warm potatoes through a ricer or mash very smoothly. Let cool slightly, then stir in the egg, smoked paprika, cayenne, remaining salt, and flour until a soft dough forms. If it feels sticky, add a tablespoon more flour at a time.
- Roll and cut noodles: On a lightly floured surface, divide the dough into 4 pieces. Roll each into a log about 3/4-inch thick. Slice into noodle-width pieces (or roll thinner for ribbon-like noodles). Toss the cut noodles gently in a little flour to prevent sticking.
- Par-cook the noodles: Bring a large pot of salted water to a boil. Drop in the noodles, cooking only until they float, about 2 minutes. Remove with a slotted spoon and drain. Toss lightly with 1 tablespoon olive oil to keep them separated.
- Sauté for flavor and finish: Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, then add garlic for 30 seconds. Add the par-cooked noodles and cook until they pick up golden edges, about 4–6 minutes. Stir in parsley and cheddar, if using, until melted. Squeeze lemon over top and serve warm.
Notes
Dry your potatoes well after draining to avoid a sticky dough. Use a ricer for the smoothest texture and keep dough manageable. For an extra crispy finish, broil the noodles briefly after sautéing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian