for 4 people
1.25 Kilos Raw Old Russet Potatoes
125 grams all-purpose Flour
75 grams Semolina Flour
200 Grams Parmesan, finely grated
5 Egg Yolks
Bake the potatoes on a bed of salt in a very hot oven (500F / 260C) with aluminum over the top for 1 hour.
Cut them in half and pass them through a fine mesh sieve. Take 1 kilo of the potato pulp in a bowl, add in the egg yolks and the parmesan cheese. Mix the flour together, then put half flat on the table. Put the potato mass on the flour and add the rest of the flour on top.
Cut the flour into the dough with a flat wide plastic bowl scraper.
Then start to fold and form a ball. Roll the dough into small tubes, using the smallest amount of flour.
Cut the tubes into small bits about 3/4’s of an inch. Then roll them off the back of a fork to create the ridges. Poach them in simmering water until they float and serve with any kind of sauce.
This recipe can also be deep fried at 175C / 350F for about 4 mins.