Ingredients

The following ingredients have 2 Servings
  • 2 1/2 pounds russet potatoes (about 4-5 small)
  • 1 3/4 cups flour
  • 1 egg
  • 2 teaspoons salt

Instruction

  • Bring a large pot of water to a boil.
  • Boil potatoes in water until tender, about 35-40 minutes.
  • Drain. Peel with paring knife while still hot (but cool enough not to burn you!)
  • When potatoes are peeled, them through a ricer onto a solid work surface.
  • Sprinkle riced potatoes with 2 teaspoons salt and flour. Top with egg.
  • Work together with clean hands until a dough forms (It will be sticky).
  • Knead until smooth. (But don't overknead or your dough will become tough)
  • Divide dough into 8 portions (I like to make mine into a ball and then cut it into 8 slices like a pizza)
  • On a well floured surface, roll one of the portions into a long snake (like you used to do with play dough!), about 24-inches long.
  • Cut into 1/2-inch pieces. Repeat with remaining portions.
  • OPTIONAL: To make tine marks, simply roll a fork gently over the tops.