For the potato noodles boil the potatoes until soft, peel, strain 2x. Melt butter, but should only be warm. Mash also put the work surface and make a well in the center.
Add butter and yolks to the well and mix with the potatoes, then add semolina, flour and salt. Work everything quickly into a smooth dough. Let rest briefly.
Meanwhile, bring water to a boil (add a little salt). Form half of the dough into a thin roll (about 2cm thick).
Now cut the roll into pieces about 4 cm long, work the noodles a bit more by hand and then finish cooking in the hot water.
Water should only bubble, not boil. Then strain and rinse with cold water. Then form the other noodles.
Preparation Tip:
You can use the potato noodles for poppy seed noodles or nut noodles, or instead of boiling them, deep fry them in hot fat and serve them with various main dishes.
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