An easy pasta to make these are great tossed with brown butter and sage, pesto or tomato sauces. They can also be cooked and dropped into tomato soup as dumplings.
Author:
The Good LFE Cookbook
Ingredients
2 pounds russet potatoes, scrubbed
1 ½ cups flour
1 egg, beaten with a fork mixed with 1 teaspoon of salt
Poke holes in potatoes with a fork and place in a baking dish covered with foil. Bake for 1 to 1 ½ hours until a butter knife slides through effortlessly.
After baking let potatoes cool, covered, for 15 minutes or until they are cool enough to handle. Pull skins off along with any parts of the potato that might have browned in the oven and grate through the small holes of a cheese grater. They will be crumbly so make sure to break up any larger pieces that crumble before being grated.
Pour egg and salt mixture over potatoes and mix thoroughly with a wooden spoon. Add the flour a half cup at a time until the dough holds together and becomes smooth and easy to work with.
Turn dough out onto a floured surface and knead for 5 minutes to form a uniform dough.
Divide dough into 6 balls and roll each into a 1 inch rope. Cut into ¾” pieces.
To cook, carefully drop them into a pot of salted boiling water. After 2 or 3 minutes they will start to float to the top and can be scooped out with a slotted spoon and tossed in whatever sauce you would like.
