Start by filling a medium-sized pot with water and bringing it to a boil.

While your water is heating, peel the potatoes and cut them into rough chunks.

Once the water is boiling, carefully add the potatoes using a sieve or slotted spoon.

Cover the pot and cook for around 10 minutes, checking from the 8-minute mark.

Drain them straight away and make sure no excess water remains.

While still hot, pass the potatoes through a vegetable mill or potato ricer directly onto a clean work surface.

Spread the riced potato out with a fork to let the steam escape, then leave it to cool until just warm to the touch.

Bring the potato together into a mound and create a small well in the center.

Crack the egg into it and lightly beat it with a fork or your hand.

Start mixing the egg into the potato using one hand or a fork.

Once combined, add the flour and begin bringing everything together.

Using both hands, gently press and fold the mixture.

Knead lightly using the heel of your palm until it forms a soft dough.

Once it comes together, shape it into a large log.

Clean and dry your hands, then cut off a manageable portion of dough.

On a lightly floured surface, gently roll the dough from the center outward into a long rope.

Line trays with baking paper and dust them lightly with flour.

Using a pastry scraper or knife, cut it diagonally into small pillows.

Gently separate the pieces and dust them lightly with flour so they don’t stick.

If you want to create the classic ridges, take each piece and gently roll it over the back of a fork or a grater.