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Ingredients
- 1 pound russet potato
- 3-4 large egg yolks
- 1/2 cup parmigiana cheese (grated)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 cup flour (all purpose sifted)
Details
Preparation time 60mins
Cooking time 75mins
Preparation
Step 1
1. Cook potatoes 45 minutes at 425 Degrees (spread salt on baking sheet and layout potatoes on sheet. Let cool after cooking
2. after cooling, cut potatoes in halves and scoop out the meat.
3. Push potatoes through a potato ricer (makes 2 cups)
4. Make a potato mound and make hole in the middle.
5. add three (3) egg yolks, cheese, salt, pepper and nutmeg.
6. Mix with your hands
7. Sprinkle 1/2 cup of flour over the mixture and knead with knuckles. Fold mixture over itself and knead again with knuckles.
8. Add more flour and fold over and press - repeat this step until mixture holds itself together (NOTE: DO NOT KNEAD - just fold over
9. If too dry, add the 4th yolk.
10. Take a piece of the dough and roll out on a flour coated board - 1/2 inch in length. If it holds together you are ready to go.
11.Split mixture into 4 even sections and make Rolls 1/2 inch diameter ropes and cut pieces 1/2 inch long. Roll with fork (upside down)
12. Cook: if fresh boil water, cook 90 seconds after float. If frozen, cook 120 seconds after float. to freeze, layout flat until frozen and then place in bag
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