There is a large variable in this recipe that needs to be realized. Potatoes vary in size, water content varies and even the flour absorbs moisture differently depending on the weather. I am rating 3 stars because there is not much offered as to the dough texture you should try to achieve. There should be some indication that you have a dough that is appropriate to continue with. The dough should give under light pressure. It will feel somewhat firm. If the dough is the correct consistency it will hold together if you roll it into a 1/2 inch rope. It wont stick to the table or your hands. If it does add more flour. If too crumbly add a little water and try again. The flavor is good but needs seasoning - salt, pepper- some Parmesan cheese perhaps. I also find that baking the potatoes lessens the moisture and the need for excessive flour.
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There is a large variable in this recipe that needs to be realized. Potatoes vary in size,...