• In a food processor or spice grinder, grind poppy seeds and sugar together.
• Peel, slice and boil the potatoes for 10 minutes.
• Drain and mash the potatoes with the salt.
• Mix in most of the flour and knead into a smooth dough that holds together well. Add a bit more flour if it falls apart and sticks a lot to your hands.
• On a lightly floured surface, shape dough into a long roll about 1 inch (2.5cm) thick.
• Cut off 1 cm slices and roll them into finger shaped noodles, again on a lightly floured surface.
• Prepare a large pan of boiling water.
• Drop in the noodles carefully. We recommend this splash-free method: drop them in one by one, lowering a noodle until it touches the water surface before letting it slide in neatly. Or lower them in on a slotted spoon.
• When the noodles float to the surface (after about two minutes), they are done. Use a slotted spoon to scoop them out and let them drain and steam off in a colander for a few minutes.

For fried noodles

• In the meantime, heat up a frying pan with the light-coloured olive oil or vegan butter, on medium-high heat. Make sure the pan is properly hot before adding the noodles.
• Toss in the noodles and fry them for 2-3 minutes, turn them over and fry for 2-3 more minutes. Tongues work well for handling the noodles.
• When the noodles are golden brown on two sides, turn down the heat to medium, add in the poppy-sugar mixture and mix it in. Fry for 3 more minutes, tossing the noodles around a couple of times.

Or for plain noodles

• When the noodles have drained, coat them in the light-colored olive oil.
• Add poppy-seed sugar mixture, mix and serve.
• Alternatively, add some oil and a hat of poppy-sugar mix on the serving plates.