First bake the potatoes and then press through a potato ricer.
Place in a
large bowl with the salt, baking powder and egg white.
Add the flour a
little at a time and mix with your hands until it forms a dough. Knead
for a couple of minutes until smooth.
Take a piece of dough and roll it into a rope about as thick as your index finger, chop into 2.5cm (one inch) pieces.
Boil them in batches, they are ready 2 minutes after they have floated to the surface.
Make a tomato sauce using sautéed onions,a tin of chopped
tomatoes, a punnet of fresh Rosa tomatoes, fresh basil, sugar and
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