1. Rice or mash the potatoes , or place the left over mashed potatoes
2. Add the eggs, salt, pepper and nutmeg and mix. Add the flour and potato flakes and mix to make a sturdy dough. If it doesn’t roll well then you need to add a bit more potato flakes and/or flour.
3. Take a pinch of dough, I like the size of a small raspberry and roll to make a torpedo shape.
4. Boil one of the noodles to see if it holds together well. As soon as it floats remove it to a plate. Too much boiling will make it weak and flimsy. You want the product to be nice and firm. If it feels weak and falls apart easy then add some more flour or potato flakes to the dough.
5. As soon as you get the technique down form the noodles and place them on a plate.
6. Cook the noodles and remove as soon as they float.
7. Chill the noodles a bit, or refrigerate overnight.
8. Melt the butter on medium heat in a large skillet and carefully place some of the noodles in the pan. Do not over crowd. Brown the noodles and then turn and brown the other side. Remove to a plate and let the butter set. then stack them nicely on a platter. Don’t just plunk them in a bowl because they may break apart.