• 4 oz Instant Mashed Potatoes – plain flakes work best
• 4 ea egg yolks
• 1/2 cup drained ricotta cheese – the drier the better
• 2 3/4 cups a.p. flour and another 1/4 cup for dusting
  cutting board
• 1 tsp ground white pepper
• 1/4 tsp nutmeg
• 1 tsp chopped parsley
• 3.5 qts. salted boiling water

Procedure:

1. In
   mixing bowl – Stir potatoes, 1  3/4 cups boiling water and
   white
   pepper until thoroughly incorporated. It should be a little dry (like
   wet sand)
2. Incorporate ricotta and
   parsley, then stir in eggs one at a time.
3. Sprinkle
   in
   flour a half cup at a time, slowly working the dough over itself. use
   just enough flour so it is not sticky but not too dry.
4. Roll dough out into 3/4″
   ropes on lightly floured work board. Make cuts every 1/2″ and
   cook in salted boiling water until
   they float (about 90 seconds). Serve immediately with your favorite sauce or
   plunge into ice water to and serve within two days.