Potato Wuzerl with Breadcrumbs

Bring a large pot of generously salted water to a boil.

Boil the potatoes in their skins until soft. After cooling, peel and finely press or grate them. Quickly process with flour, eggs, potato starch, and a pinch of salt to form a smooth, compact dough. Do not knead the dough for too long, so it doesn't become sticky.

On a floured surface, form the dough into rolls about 2 cm thick. Cut small pieces from these and roll them with your palms into finger-long, tapered noodles (Wuzerl).