Boil floury potatoes until cooked through.

Peel and mash the potatoes (or press them through a potato ricer).

Mix the pressed potatoes with half their weight in potato starch. For example, 150g potato starch for 300g pressed potatoes.

Knead the potato starch, pressed potatoes, salt, pepper, and nutmeg into a smooth dough.

Roll the dough into long, thick noodles.

Boil 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!!!