Mohnnudeln are a traditional Austrian sweet main course (Mehlspeise) made from a soft potato dough. Despite being sweet, they are served as a main dish rather than a dessert, often followed only by a light soup or nothing at all. In that it is very similar to Kaiserschmarrn.
Mohnnudeln are traditionally enjoyed in Vienna, Waldviertel and Upper Austria. I didn’t actually grow up with Mohnnudeln — they weren’t one of the sweet dishes that regularly appeared on our table in Austria. But every so often, I’ll make them as a little indulgence, especially when I’m craving something warm, buttery, and just sweet enough to feel like a treat.
They always remind me of my old German pen pal. She loved poppy seed cakes and pastries, but was always cautious about anything with Mohn — not just Mohnnudeln. She once told me, half laughing, half serious, that she avoided eating too many poppy seeds at once “just in case they showed up on a drug test.” At the time I thought it was a quirky joke, until I later learned it was actually possible.
Living in the UK now, poppies mean something entirely different to most people I meet. Here, they’re less about food and more a symbol of remembrance, appearing on lapels every November in honour of those who served in the armed forces. It’s always struck me as a fascinating contrast — in Austria and Germany, poppies are more likely to be sprinkled over a cake than worn as a brooch.
Ingredients
For the potato noodles
- 500 g floury potatoes
- 20 g butter
- Salt
- 30 g semolina (wheat)
- 150 g plain flour (or bread flour for a texture closer to Austrian griffiges Mehl)
- 1 egg
For coating:
- 60 g butter
- 80 g ground poppy seeds
- 50 g icing sugar
(UK Sourcing tips)
Floury Potatoes are most like Maris Piper or King Edward.
Austrian griffig flour is coarser than plain. Bread flour or “00” pasta flour with a touch of semolina gives a similar result.
Look for fine wheat semolina for the closest texture to Austrian Weizengrieß.
Prep: 15 – 20 min
Cook: 30-35 min
Serves: 5
Method:
Prepare the dough
- Boil or steam the potatoes in their skins until tender. Peel while still hot. Press through a Kartoffelpresse (potato ricer) onto a lightly floured board — this ensures a fluffy, lump-free texture.
- Dot the butter over the potatoes, sprinkle with salt.
- Scatter the semolina and flour loosely over the potatoes.
- Lightly beat the egg, drizzle over the mixture, and quickly work into a smooth dough. Avoid over-kneading.
Make the noodles
- Roll the dough into a rope about 2 cm thick. Cut into walnut-sized pieces and roll each into finger-thick noodles.
- Bring a wide saucepan of salted water to the boil. Cook the noodles in batches until they rise to the surface (a few minutes).
- Remove with a slotted spoon, drain briefly, and rinse quickly under hot water.
Coating and Serve
- Melt the butter, stir in the poppy seeds. Roll the noodles in the poppy seed butter until well coated.
- Arrange on plates, dust generously with icing sugar, and serve immediately.
Side note: If you want a slightly different version of Mohnnudeln, you can skip the poppy seeds and roll the noodles in toasted Brösel (buttered breadcrumbs) instead. This means of course no worries about accidental “drug test” poppy seed surprises! It gives a wonderfully nutty, slightly caramelised flavour, and is a classic alternative in some Austrian households.
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