Potato dumplings

This is the classic recipe.

Put the washed potatoes but do not peel in cold unsalted water, boil without remain undercooked parts, Peel, pass the potato masher.

Add salt and, if you like, profumatele with nutmeg.

Stir the flour and knead on a floured surface until dough is firm and compact but soft.

Cut into large rolls of a finger that cut into pieces and scattered flour on the rolling on the work surface to prevent sticking.

If you want, you can pass them one by one on the teeth of a fork or on the back of a grater.

Dispose on a floured cloth and let dry at least 1 hour.

Cook throwing them in salted water boiling fast and pick them up with the slotted spoon to hand that are afloat.