Gingerbread Noodles

Press the still hot potatoes through the potato press, let them steam out briefly and mix loosely with flour, semolina and salt. Quickly work into a dough with butter and eggs. Do not knead too long. On a floured table, roll out the dough into thumb-thick strands, cut them into small pieces and roll into Schupfnudeln. Boil in salted water, strain and toss in butter. Arrange, sprinkle with gingerbread crumbs and sprinkle well with cinnamon sugar.

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