Mohnnudeln

Step 1: Boil the 1 ⅛ lb floury potatoes in their skins for 20–25 minutes until a knife slides through. Peel, rice onto a tray while hot and leave to cool and steam dry for 15 minutes.

Step 2: Knead the potato quickly with 4 ½ oz plain flour, 1 egg yolk, ⅔ oz butter, ½ tsp salt and 1 pinch grated nutmeg into a soft, smooth dough. If it sticks to your hands, add a little more flour, a spoon at a time.

Step 3: Divide into four, roll each into a 2 cm thick rope on a floured board and cut into 2 cm pieces. Roll each piece under your palm into a 5–6 cm noodle with pointed ends, keeping them on a floured tray.

Step 4: Cook in a large pan of salted water at a gentle boil for 3–4 minutes, until they rise to the top and float for a minute. Lift out with a slotted spoon and drain.

Step 5: Melt 2 ⅞ oz butter in a wide pan over a medium heat until it foams. Add the noodles and toss for 2 minutes, then add 2 ⅞ oz poppy seeds, preferably grey, 1 ¾ oz icing sugar and ½ tsp vanilla paste and toss for 1 minute more, until every noodle is coated grey-blue.

Step 6: Dust with extra icing sugar and serve hot, with plum or apple compote if you like.