May 23, 2010
2 lbs. russet potatoes, peeled and quartered
1½ cups all-purpose flour
1 large egg
a pinch of salt
a sprig of sage
¼ cup olive or vegetable oil
1. In a large pot, steam potatoes until they are tender and soft, about 30 minutes. Drained and mash finely into a bowl or a floured board. (If you have a vegetable mill or potato ricer--this will work nicely)
2. In a large mixing bowl, add egg and salt to the center of the mashed potatoes. Stir the egg into the mashed potatoes and once it is mixed in, add in flour and fold in to mix. When it starts to clump together knead gently to form a smooth dough.
3. On a floured surface, roll and cut the dough into pieces with a floured knife. Using the palm of your hand shape each pieces into a long thin roll and cut each roll into bite-sized pieces (about 1-inch). Lay all the cut pieces of dough on to a floured tray and sprinkle some flour to prevent it from sticking. Using the tines of the fork with the concave part facing up, dip the tips of your fingers with flour; take a piece of the dough and press it down against the tines of the fork. This will form a nice indentation on one side and a ridged surface on the other. You can also press the dough on a cheese grater if you like. Continue in this manner with the rest of the dough.
6. Drop pieces of dough into the boiling water and cook until they float. Remove them with a slotted spoon into the ice water to stop the cooking. Let it sit in the water for about 5 minutes, drained and add to a bowl. Toss in the oil and store in a cool place. In the meantime prepare your favorite sauce or vegetables. Serve warm.