Boil the potatoes, peel and, when still hot, pass through a potato ricer. Work the flour into the potatoes on a wooden board: quantity depends on the potatoes humidity. Add eggs and the salt. Make dough soft and homogenous.
Strangolapreti should be cooked as soon as they are ready, if they stand too long they tend to get tough. Cook in plenty of salted, boiling water. When ready remove with a strainer, do not dump into a colander. Add a tomato sauce or a ragù and serve with Parmigiano. |
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