Boil the potatoes in their skins (ideally the day before), peel and let them cool completely.

Ingredients

• 800 gPOTATO, PEELED
• 200 gFLOUR, COARSE WHEAT FLOUR
• 0.5 dlSEMOLINA
• 55 gEGG WITHOUT SHELL
• 1 5 ml teaspoonSALT, AVERAGE
• 2 gSALT, AVERAGE editorial addition

Method

1. Boil the potatoes in their skins (ideally the day before), peel and let them cool completely.
2. Finely grate the potatoes, add the salt, egg, semolina and flour and quickly work into a smooth dough; long kneading makes it soft.
3. Shape the dough into 2 rolls about 5 cm in diameter.
4. Lower the rolls into salted boiling water and simmer for 20 minutes, carefully turning them halfway through.
5. Lift out the dumplings, let them drain, pierce them and cut into slices about 1.5 cm thick.