Archive for the 'Dumplings' Category
- 4 lbs. potatoes
- 5 cups flour
- Salt to taste
Boil and rice potatoes. Gradually add 5 cups of flour. Knead until smooth manageable dough is obtained. If necessary, add a little more flour.
Roll dough into long rope like strips about ¾ inches thick; cut into ¾ inch pieces; dip in flour. Use prong of fork to make dented design on each piece.
Boil in 8 quarts of rapidly boiling salted water for about 10 minutes. Drain. Place on a large platter or individual plates.
Serve with tomato sauce and sprinkle with Parmesan cheese. Serves 6 to 8.
