Peel & cube the potatoes and boil in a slightly salty water till soft. Mash the potatoes after boiled adding the same measure of flour, a pinch of salt and the beaten egg. Form a dough ball, adding more flour if necessary to have good pin-rollable dough (doesn’t stick to the hand)
On a floured board, pin-roll the dough into a 1cm thickness, then cut them into a 2 cm stripes. After that cut theses stripes into smaller bits, and using our palm rolling them.
Put the noodles in boiling water, wait for them to come to the surface of the water, stir several times and cook for a few minutes. It is then rinsed with cold water and drained well.
Heat little oil in a pan, add the breadcrumbs and toasting till has light brown colour. Then just stir 1 tbsp granulated sugar into the toasted breadcrumbs.
Drop the potato noodles into the toasted breadcrumbs stirring throughly.
