- 4 large Russet potatoes (factor 1/2 potato per person)
- 1/2 bag of Gold Medal All-Purpose Flour
- 1 large jar Prego Traditional Pasta Sauce
Potato Ricer – a stainless steel kitchen tool that presses potatoes through a sheet of small holes leaving them light and fluffy without mashing.
1. Bring a large pot of salted water to a boil. Peel potatoes and place them carefully into pot of boiling water.
2. Allow potatoes to cook until tender when pierced with a fork, roughly 15-20 minutes. Take potatoes out of pot by placing them into a bowl. Drain pot and refill with fresh water. Add salt and bring water back to a boil.
3. Place pot near your work surface, preferably a clean countertop. Place half of a potato into ricer and press down so that potato pieces fall into a mountain-like pile. Continue to press remaining potatoes through ricer.
4. Working quickly while the potatoes are still hot, place a pile of flour equal to the pile of potatoes next to one another. Combine potatoes and flour until you have formed a nice dough into a ball. Be careful working with the hot potatoes. The mixture must be hot or it will not be the consistency you want it.
5. Sprinkle flour on your work surface and roll out your dough with a rolling pin.
6. Using a knife cut strips about 1/2 inch to an inch wide.
7. Using more flour, roll each strip into a rope shape.
8. Cut each strip on the diagonal into 1 inch pieces.
9. Once pieces are cut, place them into the remaining pot of water. Stir constantly. They don’t take long to cook and once they begin to float, you know they are fully cooked. Drain pasta and place in a large, rectangular dish. Pour Prego on top as well as grated Parmesan cheese. Bake in the oven at 350 degrees until cheese is melted, about 10 minutes.