Ingredients
• 680 grams of potatoes
• ½ cup of flour + extra for spraying
• ¼ cup Parmesan cheese
• 2 egg yolks
• ¼ teaspoon ground nutmeg
• 2 tbsp of chopped thyme leaves cut into small pieces
• 1 teaspoon of salt
• ¼ teaspoon fresh ground black pepper
Mushroom sauce:
• 3 tablespoons of unsalted butter
• 2 cups of sliced ??mushrooms
• ½ cup of white vinegar
• ½ cup of full-fat cream
• 2 tbsp fresh parsley leaves and chopped for garnish
Preparation
1. Put potatoes in a medium saucepan with cold water over medium heat
2. Leave the potatoes on the fire for a period of 20 to 25-minute up and become easy mashing and then filtered from the water
3. Leave the potatoes aside to cool and then peel and cut into small pieces and placed in a medium saucepan
4. Add the flour and Parmesan cheese, egg yolks, nutmeg, thyme, salt and pepper, stirring well to get a paste with the possibility of adding more flour if needed
5. Transfer the dough and put on a good surface sprinkled with flour
6. Using the hand divides the dough into pieces then damage Kalhabl to become ½-inch thick
7. And using cut the rope into long pieces of ½ to ¾ inch and then sprinkle with flour
8. Put the dough pieces in a baking tray sprinkled with flour or Vd wax paper and then kept in plastic bags in the refrigerator until cooked
9. Placed in salted boiling for a minute to two minutes until the float on the surface of the water
To prepare the sauce:
1. Melt butter in a frying pan on the fire and then the mushrooms for 5 to 7 minutes until a little blush
2. Add white vinegar to the mixture and leave on heat for about 5 minutes
3. Add the cream and simmer on low heat for two minutes to 5 minutes
4. Added to sauce and leave the mixture on the fire for two minutes
5. Decorate with fresh parsley mixture and grated Parmesan cheese
