Potato noodles with sweet poppy seed butter

Peel the potatoes, cut into even pieces and cover with water in a saucepan. Add 1 g salt and cook until tender. Drain thoroughly and let the steam escape. Pass through a potato ricer while hot, then let cool to lukewarm.

Crack 1 egg into the potatoes. Separate 1 egg and add only its yolk. Mix in 40 g butter, 100 g flour, 50 g semolina, the cornstarch, quark, nutmeg and 1 g salt. Bring together into a soft dough without prolonged kneading. Dust the worktop with 10 g flour. Make rolls 3 cm across, cut into thumb-width pieces and roll into small tapered noodles. Place on a tray dusted with 10 g semolina.

Bring a large pan of water to a gentle simmer with 1 g salt. Add the dumplings in small batches. Lay a disc of baking paper on the surface to keep them submerged and poach gently for about 5 minutes. Lift out with a slotted spoon and drain.

Heat the remaining 80 g butter in a large frying pan until foamy. Add the ground poppy seeds, rum, icing sugar and breadcrumbs. Stir, then add the drained dumplings and gently turn to coat.