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2 Pounds floury potatoes, peeled
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups unbleached flour
1/2 cup grated Parmigiano-Reggiano
Boil the potatoes in salted water. Mash them or put them through a ricer into a large bowl. Best to have no lumps.
Add the nutmeg, salt, and pepper. Blend the flour into the mixture, about 1/2 cup at a time. The dough should be smooth.
Divide the dough into about six portions. Roll each portion into a stick or tube, about 3/4 inch in diameter.
Cut each stick into 1-inch pieces, on a diagonal. Then, press the times of a fork into each piece.
Bring 4 quarts of unsalted water to a boil. Ad the dumplings to the water a few at a time, waiting for them to boil to the surface. When they do,
wait about 10 seconds, then, using a slotted spoon, remove them and put them into a warm bowl.
Toss with the sauce of your choosing, or just pats of butter, and sprinkle with Parmigiano-Ruggiano to taste.
Serves: 6
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups unbleached flour
1/2 cup grated Parmigiano-Reggiano
Boil the potatoes in salted water. Mash them or put them through a ricer into a large bowl. Best to have no lumps.
Add the nutmeg, salt, and pepper. Blend the flour into the mixture, about 1/2 cup at a time. The dough should be smooth.
Divide the dough into about six portions. Roll each portion into a stick or tube, about 3/4 inch in diameter.
Cut each stick into 1-inch pieces, on a diagonal. Then, press the times of a fork into each piece.
Bring 4 quarts of unsalted water to a boil. Ad the dumplings to the water a few at a time, waiting for them to boil to the surface. When they do,
wait about 10 seconds, then, using a slotted spoon, remove them and put them into a warm bowl.
Toss with the sauce of your choosing, or just pats of butter, and sprinkle with Parmigiano-Ruggiano to taste.
Serves: 6
