Ingredients
4 IDAHO POTATO (THE SAME SIZE)
1 EGG
2 CUPS OF FLOUR
1 TEASPOON OF SALT
Directions
Boil potatoes whole with skins, in a pot of salted boiling water. Drain, cool and peel the potatoes. Put the potatoes through a ricer. Stir in the flour, eggs, and salt.
Gather dough with hands and knead for 10 minutes—let rest for another 10 minutes.
On a floured board, roll out a small amount of dough to form a ½ inch thick rope.
Cut into small pieces.
Roll out on the back of the fork to make indentations.
Put onto floured pan—when completed place into a pot of boiling water.
When they float to the top they are done—serve with your favorite sauce.
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