Bertram Finger Noodles

For the Bertram finger noodles, press the cooked, peeled potatoes through the potato press while they are still warm. Mix in flour, wheat semolina and salt. Add the egg yolks, melted butter, a little grated nutmeg and chopped bertram and knead into a dough as quickly as possible.

Roll out the dough on a floured work surface into strands, cut them into pieces of about 20 g and finally roll them into finger noodles. Cook the finger noodles in hot salted water for a few minutes, lift out and drain. Fry in hot clarified butter.

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