Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then, your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy, dense noodles. Also, a restaurant trick is to bake the potatoes in the oven, and it's very important to mix the egg in while the potatoes are still warm, otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln

Reviewed On: Aug. 27, 2009