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1
Put the unpeeled potatoes in a medium-size saucepan and cover with plenty of salted water.
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2
Bring to a boil, then adjust the heat and gently boil the potatoes until theyre tender at the center, 30 to 40 minutes; poke them with a cake tester to check.
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3
Drain.
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4
Let the potatoes cool briefly.
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5
As soon as you can, peel off the potato skins, then put the potatoes through a ricer or food mill, letting the flesh fall into a large bowl.
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6
Add the flour, cheese, salt, and a good measure of pepper, tossing gently to mix.
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7
Make a well in the center of the potatoes.
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8
Add the egg to the well, whisk briefly, then mix the dough with your hands until it pulls together into a uniform mass.
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9
Shake a little flour onto your work surface and knead the dough 5 or 6 times.
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10
With floured hands, roll the dough into a rope about 1 1/2 inches in diameter.
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11
(It might be easiest to do this part in sections.)
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12
Cut the dough into 1-inch segments, then roll each one gently on the countercrosswise, not the same direction youve, just rolled itinto little torpedos about 2 inches long.
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13
Transfer to a baking sheet as you cut them.
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14
Cover with plastic wrap and refrigerate until using, no longer than 1 hour.
