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Old 01-31-2019, 10:58 AM   #11
Sous Chef
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 794
This is my recipe, I've used it for years and it always works: Unfortunately it's in metric, so go on percentages of ingredients:

1 Kilo of waxy potatoes, ones that remain intact after boiling. About 600g of strong flour, about 120g of butter. Salt & pepper and a pinch of nutmeg. 70g grated Parmesan - and no, a substitute won't do the job. Finely chopped fresh parsley for garnish.

The main secret is to boil the potates skins on: weigh out 1 kilo of potatoes, and put in an extra potato. The potatoes should be of the type that burst out of the skin during boiling. Cook for 20 mins, and then take out the extra potato, cut in half to check how it's all cooking. If there's still a 'circle' in the middle, the potatoes need to cook . Peel the potatoes while they're still hot, and then add the beaten egg - don't add the flour just yet. Mash everything together and transfer to a large bowl into which you put the mashed potato and the other ingredients, and then the flour. Work the dough until it's smooth and homogeneous, and work the flour in quickly. Take a piece of the dough of about a centimetre, or the size a bit larger than your thumb, and then cut the rest of into pieces of the same size, and cook in plenty of boiling salted water.

Your sauce should be ready by now. If your'e not making sauce, butter, sage and parmesan is a nice way of doing it.

peeples of ze wurl, relax

The parrot from: Tom Robbins - fierce invalids home from hot climates
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