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Pdfhowever many potatoes your heart desires (potato notes at the end) • flour (I used cake flour plus a spoonful of potato starch, but use what you have. No need for a special trip) • salt • 1 egg - boil potatoes until soft. See below on cutting vs not cutting and what potato to use. - drain and place back in pot for a couple minutes to dry out. - place in bowl (so you can rinse your pot and start boiling water), even into one layer, divide into ¼’s - remove ¼ of the potato and set it aside. Replace that section with your flour. - add 1 egg, a little salt. Mix until soft dough forms. - turn out onto lightly floured surface. - divide into sections and roll each section into a thin roll. - cut on a diagonal - drop into boiling water. Boil until floats (leave in a couple minutes after) - enjoy! POTATO NOTES: I used golden because it’s my favorite. Idaho potatoes tend to be drier and can fall apart easily - you don’t need to try them out typically. Reds are too waxy. They’ll make a gummy bite.