Potato Noodles / Schupfnudeln

4 medium baking potatoes, washed and not peeled
1 c. flour
1 egg
3 tbsp. farina
½ tsp. salt
2 qt. water
4 tbsp. butter (or canola oil for lower fat content)
2 tbsp. parsley, chopped

1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Drain potatoes, refrigerate until cold, then peel.
3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.
4. Add flour, egg, farina, and salt. Stir together, then knead with wellfloured hands into a hard dough, adding more flour if needed.
5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.
6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.
7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.
8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4