Cook 2 large or 3 medium Russed potatoes in skins until tender.
Peel and put through a ricer onto a flowered board.
Make a well in the center of potatoes and add:
1 slightly beaten egg
1 1/2 tsp. oil
Mix with warm potatoes and add:
2 1/2-3 cups flour
Kneed dough until firm, cut into pieces and roll each piece into a rope 1″ in diamter. Cut off 3/4″ piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.
