Steps
- Boil 450g of potatoes in their skins until tender. Cool, peel, and mash thoroughly or pass through a potato ricer. Bring a large pot of salted water to a boil.
- Mix the potatoes with 1 egg and ½ teaspoon of salt. Gradually mix in up to 2 cups of all-purpose flour, just until a smooth dough forms.
- On a floured surface, roll portions into ropes ¾in / 2cm thick. Cut diagonally at ½in / 1cm intervals.
- Boil in batches for about 4 minutes, without crowding the pot. Lift out with a slotted spoon and drain.