Kevin Gillespies Finger Noodles

1. 1

   Bring a pot of water to a boil and salt the water.

2. 2

   Boil the potatoes whole, with skins on, until fork-tender, 35-40 minutes.

3. 3

   When cool enough to handle, peel the potatoes and pass through a ricer or food mill into a large bowl.

4. 4

   You want to have 3 1/2 cups of riced potatoes.

5. 5

   In a small bowl, whisk the egg and stir in the chives.

6. 6

   Stir the egg mixture into the potatoes, sprinkle in the flour and 1 teaspoon salt, and mix to form a dough.

7. 7

   Turn the dough onto a floured work surface and knead for about 1 minute to develop the gluten.

8. 8

   It will feel fairly soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.