-
1
Boil the potato in water until tender.
-
2
Finely mash and allow it to cool to lukewarm.
-
3
Stir in the egg and one teaspoon of the salt.
-
4
Mix in the flour enough to make a soft dough.
-
5
Be sure to add enough flour so the dough is not sticky.
-
6
Transfer the dough to a well-floured board.
-
7
Knead the dough lightly for a minute or two.
-
8
Roll into a rectangle about eight by 12 inches and about one-half-inch thick.
-
9
Bring a kettle of salted water to a boil.
-
10
At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
-
11
Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces.
-
12
You may cook the noodles as they are or roll each one lightly into a slender sausage shape.
-
13
Drop the noodles into boiling water and boil about three minutes, until they rise to the surface.
-
14
Drain and keep covered.
-
15
Melt the butter in a large skillet.
-
16
Add the bread crumbs and stir in the steamed onions, cabbage and dill.
-
17
Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.
