"BACIALLI" OR POTATO DUMPLINGS

White flour, floury potatoes, water, salt

Prepare the dough for the "bacialli" by using many potatoes and little flour: 3/4 potatoes to ½ Kg flour. Work the dough into strings and cut each string into 2cm-long dies by means of a knife. Press each of them on the teeth of a fork, which you keep laying flat, and roll each die on to the table. When they are ready, let them stand and cover them with a cloth. Put them in a potful of boiling and salted water; as soon as they surface they are ready. Drain without skimming their foam. Dress the dumplings in a large dish; add sauce while you are still pouring them into the dish. Sprinkle them with Parmigiano Reggiano grated cheese, if you like.

This recipe comes from "Val Bormida"