Once again - mine is different - but everyone who eats them always ask for more! Extremely easy! Made for decades in my family this way -
boil potatoes until tender while still in skins; skin while hot and mash - yes we work with hot potatoes (be careful not to overcook the potatoes because they will absorb too much water requiring more flour than needed - those are the real tummy fillers - cripe they sink in your tummy and you feel 30 lbs heavier!)
add salt to taste (depending on the size of the batch you are making)
add enough flour to make a soft supple dough and knead
you can pass your taters through a rice mill if you want - I don't - mashed is fine
divide into portions - roll into 3/4-inch thick ropes; cut and finger roll (I can't be bothered with the fork thing - take too much time - press and roll with the thumb in a split second - especially when making hundreds and hundreds at a time!)
cook in salted, boiling water - here's the routine - boil the water, add the salt, wait for the water to boil again, add pasta and cook
although it is said that they are done when they float - don't believe them - flour is a raw product - cook until DONE!
drain
top with sauce of choice
if no time to boil taters - use ricotta cheese - I prefer homemade because there is no flavor that can compare to it
just substitute your ricotta cheese for the potatoes
much lighter - you can eat more cheese ones than tater ones before filling up - LOL
Last edited by Mama Mangia; 05-03-2008 at 04:16 PM.
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