Pierce potatoes with a fork and bake in 400 degree oven for 1
hour until tender. Peel while still hot and send them through a
potato ricer. Place the riced potatoes in a large bowl with salt,
powder, and egg white. Add flour a little at a time and mix with
hands until a rough dough forms. Don't over work. Transfer
dough to lightly floured surface and knead for 1-2 minutes until
smooth.
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Break off a piece of dough, roll it into a rope about finger sized, and
cut the rope into 1 inch pieces. Roll the pieces down a gnocci
board if you have it, if not, roll them under the curved part of a fork
to make the ridges.
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