24 Hours Before Starting Recipe: Boil your russet potatoes for about 20 minutes or until fork tender. Store in refrigerator until ready to begin.
In a nonstick pan, brown your breadcrumbs until golden. Keep the heat on low and stir often, as the breadcrumbs have a tendency to burn. Allow to cool before mixing in sugar. Set aside.
Peel pre-boiled potatoes and rice, either with a potato ricer or the ricing attachment with a device like a KitchenAid.
In a large bowl, combine riced potato, eggs, flour, and a pinch of salt, forming a ball of dough.
Note: Add flour by the ½ cup until dough becomes stiff. You may need more or less flour, depending on your potatoes.
Knead ingredients together until well-combined.
On a floured surface, roll out dough until approx. ¼” thick. Cut into long noodle strips, approx. ¼-½” wide. Length is of your choosing.
Gently drop noodles into boiled, salted water. Noodles are cooked when they begin to float, approx. 5 minutes. Drain and add to the breadcrumb and sugar mixture. Toss until the noodles are coated.
Serve immediately, and feel free to give it another dusting of sugar 🙂 Se Bucura/enjoy!