Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ pounds | Mealy (idaho or baking) potatoes |
| 1¾ cup | Flour (divided use) |
| 2 | Egg yolks |
| 1 teaspoon | Salt or to taste |
In a large saucepan, cook potatoes in their skins in boiling water until very tender. Drain, peel and mash.
In a bowl, combine the mashed potatoes with half the flour and the egg yolks. Add salt and season to taste. Knead mixture until a firm, smooth dough is formed.
Divide the dough into pieces. Coat hands well with flour and roll each piece into a narrow sausage shape on a surface sprinkled with most of the remaining flour. Cut these into sections about 1¼-inches long. Roll each section on the prongs of a fork while pressing lightly with your thumb to form a shape similar to seashell pasta.
Drop the shaped dumplings onto a well-floured board. At this point, they can be kept for a couple of hours at room temperature.
Bring a large pot of lightly salted water to a boil. Add the dumplings a few at a time and remove them with a slotted spoon as soon as they rise to the surface. Place in a warm serving bowl. Pour tomato sauce over and serve at once. Makes 6 servings.
Per serving:Calories 245 Fat: 2g, Cholesterol: 71mg, Sodium: 363mg, % calories from fat 8%
Posted to MM-Recipes Digest V4 #006 From: dipa@... (Dipa Patel)
Date: Sat, 4 Jan 1997 17:27:28 -0600