Potato Noodles with Cheese, Mushrooms and Bacon

A potato 'pasta' recipe served with creamy mushroom and bacon sauce.
Make the noodles in advance , wrap and store, for 24 hours, in the refrigerator

Dough

500 g peeled and diced, potatoes
2 cups plain flour
1 egg beaten
2 tbsp milk
salt and pepper
parsley to garnish

Sauce

150 g open-capped mushrooms, sliced
2 slices, quality bacon, fat removed, chopped
300 ml light cream
60g grated Parmesan cheese
1 tbsp olive oil
3 spring onions chopped, 1 cm long
2 garlic cloves, crushed
2 tbsp chopped parsley

Cook diced potatoes in a saucepan with boiling water until cooked through.
Drain and mash the potatoes until smooth. Add the egg, milk, flour and season with salt and pepper and begin to beat the mixture until it forms a stiff paste.

Bring a large pan of salty water to the boil. Roll out the dough, on a floured surface, to form a long, thin sausage shape. Cut the dough into 3 cm lengths and drop into the boiling water to cook for 2 minutes.

To make the sauce, heat in a pan the olive oil, garlic and spring onions and cook for 2 minutes. Add the bacon and mushrooms and cook for 5 minutes. Stir in the cream cheese and chopped parsley and season with salt and pepper.

Drain the noodles and place in a pasta bowl. Spoon sauce over and toss. Garnish with parsley springs.

potato nodles recipe

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