1. Clean dirt (but not skin) off two large baking or mashing potatoes. Place in a roasting tray or bread tin, cover with foil, and bake at 175C for about 1 and a half hours or until a skewer easily penetrates the potatoes.
2. Put a pot of water on to boil
3. Use the blunt side of a knife to carefully peel off skin (should come off easily, but it needs to be done while the potato is still hot)
4. Put the flesh through a mouli or potato ricer (you can mash it for a slightly poorer textured result, but DON’T put it through the food processor!)
5. Add 1/2 a cup of plain flour and a generous pinch of salt and mix well
6. Add one egg and mix again
7. Roll dough (which should be loose and only slightly sticky) into snakes as per picture on a floured bench. Cut the snakes into 2-4cm pieces, and press with a fork to create textured surface.
8. Drop them into boiling water; when they rise to the surface they’re cooked. (Don’t put too many in at once – they cook very quickly, but putting too many in will cool the water down)
9. Serve with a delicious sauce…
