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1
Preheat the oven to 350F (175C).
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2
Put the potato flakes on a baking sheet and bake for 20 minutes, or until they are a deep golden brown.
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3
Stir them once during baking to ensure even browning.
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4
Place the baking sheet on a wire rack and let the flakes cool completely, stirring them occasionally to speed the process, about 30 minutes.
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5
Pour the flakes into a blender and pulverize them into a fine powder.
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6
Combine the potato powder, flour, and salt in a bowl and whisk together.
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7
In a separate bowl, whisk the eggs and yolks.
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8
Pour the eggs into the flour mixture and slowly mix them together, working from the center of the bowl outward.
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9
Once you have a cohesive dough, turn it out of the bowl and knead it on a lightly floured work surface, adding more flour as necessary until the dough is silky and dry.
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10
Wrap the dough in plastic and let it rest for at least 30 minutes.
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11
Alternatively, you can put it in a vacuum bag, seal it, and let it rest for 10 minutes before rolling out your pasta.
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12
(This will leave you with a moister dough than resting in plastic wrap.)
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13
Unwrap the dough and cut it in quarters.
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14
Keep 3 pieces of the dough wrapped loosely in plastic while you work with the first piece.
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15
Lightly flour a work surface and, using a rolling pin, begin to roll out the dough.
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16
This process takes time.
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17
Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls.
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18
Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 x 12 inches.
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19
Dust the dough with flour and fold down the top third of the dough.
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20
Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down.
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21
Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide.
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22
Unfold each noodle, and dust with flour.
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23
Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer.
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24
Cover them with a kitchen towel and repeat with the remainder of the dough.
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25
When all the dough is rolled, refrigerate the noodles until ready to use.
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26
If using within a few minutes, simply cover with a kitchen towel.
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27
Alternatively, you can roll out the dough with a pasta maker following the manufacturers instructions, using the cutter of your choice.
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28
Bring a large pot of water to a boil.
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29
Generously salt the water, then add the noodles.
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30
Cook for 3 to 4 minutes.
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31
Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat.
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32
Drain the cooked noodles and put them in the pot with the butter.
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33
Coat the noodles evenly with the butter and season with salt and pepper to taste.
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34
Serve immediately.
