Delicious Poppy Seed Noodles with Yogurt Ice Cream and Cherry Toast

A great pasta dish for any occasion:

Poppy noodles Make potatoes the day before with the skins on. Cool, peel, grate coarsely. Cream 75 to 100 grams of softened butter and add eggs. Stir everything until smooth. Add the grated potatoes, half a teaspoon of salt and a little freshly grated nutmeg. Mix with your hands. Add flour little by little until you get a compact, non-sticky dough.

Shape the potato dough into thumb-thick rolls and cut into small pieces the size of a nut. Roll these by hand on a floured board into oblong noodles, bulbous in the center and tapered at the corners.

In a large saucepan, bring enough salted water to a boil. Cook the potato noodles in it for about four minutes, until they rise to the surface.

Remove with a skimmer and drain. Grind the poppy seeds. Melt 40 grams of butter in a small frying pan and sauté the poppy seeds until fragrant. Toss the pasta in the poppy seed butter and dust with powdered sugar.

Kirsch roaster Boil cherry juice with vanilla pod, cinnamon stick and sugar to half. Thicken slightly, add cherries and a dash of cherry brandy, simmer gently for five minutes.

Yogurt ice cream Squeeze the juice from the lemons. Grate the zest of the orange.

Mix together the yogurt, lactose and one beaten egg white.

Season with juice of one lemon, orange zest and vanilla pulp. Blend the mixture into a creamy ice cream.

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