Cook floury potatoes until done.
Peel and mash the potatoes (or press them through a potato ricer).
Mix the pressed potatoes with half their weight in potato starch. E.g., for 300g pressed potatoes, use 150g potato starch.
Knead potato starch, pressed potatoes, salt, pepper, and nutmeg into a smooth dough. Cover and let rest at room temperature for 10 minutes.
Roll the dough into long, thick noodles.
Cook in salted water until they float to the surface.
Drain and serve.
Serving suggestion: with homemade tomato sauce (see recipe “Tomato Sauce with Fresh San Marzano Tomatoes” on Rocely) and fresh buffalo mozzarella.
Enjoy your meal!!!