2 medium russet potatoes 1 1/2 cups all-purpose flour 1/2 cup whole milk ricotta 1/4 cup freshly grated Parmesan 1 large egg Kosher salt and freshly ground black pepper, to taste
Poke holes in and bake potatoes @400 degrees 1hr. Let cool.
Scoop out potatoes, mash, mix 1 1/2 cup with flour, ricotta, parm, egg, 3/4 tsp salt, 1/4 tsp pepper
Divide into 6 pieces, roll into 18 inch rope on floured surface, 1 inch in diameter, adding flour as needed. Cut into 3/4 inch pieces, transfer to baking sheet
Bring salted water to boil, cook until tender, stirring occasionally, ~4-6 min, drain and transfer to baking sheet
