Potato dough linguine
Last Updated on
ingredients
30 g fresh yeast 150 ml lukewarm milk 1 tbsp granulated sugar
Cesto:
500 g plain flour 200 g boiled potatoes 150 ml lukewarm water a little salt
Other:
pcs oil for frying to taste garlic, ketchup, tartar sauce and grated cheese
progress
1. In the lukewarm milk, stir together the yeast and sugar. Mix the flour with a pinch of salt, add the grated potatoes, the water and the leaven. Make a smooth dough, cover with a cloth and leave to rise. 2. Divide the risen dough into equal loaves, there should be about 12 of them. Cover them with a tea towel and leave to rise again for 15 minutes. 3. Spread the loaves from the centre to the edges with your fingers, which have been dipped in oil. Fry the langoustines in the hot oil until golden. 4. They can be rubbed with pressed garlic, ketchup, tartar sauce and sprinkled with cheese.
