Have you ever wondered what to do with those extra potatoes sitting in your pantry? I’m excited to share my favorite potato noodles recipe that transforms simple ingredients into a delicious, comforting meal. These homemade noodles are not only budget-friendly but also versatile enough to pair with various sauces and toppings.
What Are Potato Noodles?
Potato noodles, also known as potato pasta or potato strands, are a creative twist on traditional pasta made by incorporating mashed potatoes into the dough. This addition creates a uniquely tender texture while adding nutritional benefits. Unlike regular pasta, these noodles have a slightly sweet, earthy flavor that comes from the potatoes themselves.
Why You’ll Love This Recipe
I’ve spent years perfecting this recipe, and here’s why it’s become a staple in my kitchen:
- Perfect for using leftover mashed potatoes
- More nutritious than regular pasta
- Naturally gluten-free when using potato starch
- Freezer-friendly for meal prep
- Kid-friendly and fun to make together
- Budget-conscious cooking at its best
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 large (about 1 pound) | Must be starchy variety |
| Potato starch | 1 cup | Can substitute cornstarch |
| Salt | 1 teaspoon | Fine sea salt preferred |
| Egg | 1 large | Room temperature |
| Olive oil | 2 tablespoons | Extra virgin |
| Water | 2-3 tablespoons | As needed |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Potato ricer or masher | For smooth potato texture |
| Large mixing bowl | For combining ingredients |
| Rolling pin | For flattening dough |
| Sharp knife or pasta cutter | For cutting noodles |
| Large pot | For boiling noodles |
| Colander | For draining |
Step-by-Step Instructions
- Prepare the Potatoes
- Peel and cut potatoes into 1-inch cubes
- Boil in salted water for 15-20 minutes until tender
- Drain thoroughly and let steam escape for 5 minutes
- Rice or mash until completely smooth
- Allow to cool to room temperature
- Make the Dough
- Mix cooled mashed potatoes with egg
- Gradually add potato starch and salt
- Drizzle in olive oil while mixing
- Add water as needed for proper consistency
- Knead until smooth (about 5 minutes)
- Form the Noodles
- Divide dough into 4 portions
- Roll each portion to 1/8-inch thickness
- Cut into desired noodle width
- Dust with extra starch to prevent sticking
- Cook the Noodles
- Bring large pot of salted water to boil
- Add noodles in small batches
- Cook for 3-4 minutes until they float
- Drain and serve immediately
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 4g |
| Carbohydrates | 42g |
| Fiber | 3g |
| Fat | 4g |
| Sodium | 310mg |
| Iron | 1.2mg |
| Potassium | 420mg |
Storage Tips
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator (fresh) | 2-3 days | Store in airtight container |
| Freezer (uncooked) | 3 months | Flash freeze, then bag |
| Freezer (cooked) | 1 month | Toss with oil before freezing |
| Counter (dried) | 2 weeks | Store in paper bag |
Serving Suggestions
- Toss with garlic butter and fresh herbs
- Serve with homemade marinara sauce
- Add to chicken soup
- Create a cold noodle salad
- Top with mushroom cream sauce
- Mix with roasted vegetables
Troubleshooting Tips
| Problem | Cause | Solution |
|---|---|---|
| Sticky dough | Too much moisture | Add more potato starch |
| Brittle noodles | Too dry | Add water, one teaspoon at time |
| Noodles falling apart | Insufficient kneading | Knead longer for better gluten development |
| Gummy texture | Overcooked | Reduce cooking time |
Recipe Variations
- Herb-Infused
- Add 2 tablespoons fresh herbs
- Mix in 1 teaspoon garlic powder
- Include 1/2 teaspoon black pepper
- Sweet Potato Version
- Replace regular potatoes with sweet potatoes
- Add 1/4 teaspoon nutmeg
- Reduce water slightly
- Protein-Enriched
- Add 1/4 cup protein powder
- Increase water as needed
- Adjust cooking time to 4-5 minutes
Common Questions
Q: Can I make these noodles ahead of time?
Yes! You can make the dough up to 24 hours in advance and store it wrapped in the refrigerator.
Q: Are potato noodles gluten-free?
When made with potato starch instead of flour, these noodles are completely gluten-free.
Q: How do I prevent the noodles from sticking together?
Dust them generously with potato starch and don’t overcrowd the pot when cooking.
Q: Can I use leftover mashed potatoes?
Yes, but ensure they’re plain mashed potatoes without added butter or milk.
Q: Why did my noodles turn gray?
This typically happens when the potatoes oxidize. Work quickly and keep the dough covered when not in use.
Q: How long do these noodles last?
Fresh noodles last 2-3 days in the refrigerator or up to 3 months in the freezer.
Recipe Success Tips
- Use starchy potatoes for best results
- Ensure potatoes are completely cooled before mixing
- Don’t skip the resting time
- Roll dough to even thickness
- Cook in small batches
- Salt your cooking water well
- Test one noodle before cooking the entire batch
Remember, practice makes perfect with homemade noodles. Don’t be discouraged if your first batch isn’t perfect – each time you make them, you’ll develop a better feel for the dough consistency and handling techniques.
Health Benefits
- High in complex carbohydrates
- Good source of potassium
- Contains vitamin C and B6
- Lower in calories than traditional pasta
- Naturally gluten-free option
- Provides sustainable energy
- Better blood sugar control due to resistant starch
