Instructions
- 1
Cook floury potatoes until done.
- 2
Peel and mash the potatoes (or press them through a potato ricer).
- 3
Mix the pressed potatoes with half their weight in potato starch. E.g., for 300g pressed potatoes, use 150g potato starch.
- 4
Knead potato starch, pressed potatoes, salt, pepper, and nutmeg into a smooth dough. Cover and let rest at room temperature for 10 minutes.
10 min - 5
Roll the dough into long, thick noodles.
- 6
Cook in salted water until they float to the surface.
- 7
Drain and serve.
- 8
Serving suggestion: with homemade tomato sauce (see recipe “Tomato Sauce with Fresh San Marzano Tomatoes” on Rocely) and fresh buffalo mozzarella.
- 9
Enjoy your meal!!!