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Peel 2 Medium sized potatoes and boil them until soft
Put the potatoes through a ricer. (Or, cut them up and mash them into a doughy substance)
Heat the potatoes (without water) to boiling point
Add 1/2 cup of milk
Add 5 tablespoons butter
Stir in, until the dough forms a ball:
Add 1 cup flower
Remove from heat and beat in:
2 eggs
1 teaspoon salt
1/4 teaspoon paprika
3 tablespoons paremesian cheese

Roll the dough around on lots of flour until it has minimum stickiness and can be pulled apart
and rolled into sticks 1/2 inch thick. Cut the stick into 1 inch lengths.

Have water boiling on the stove and then put the dough balls into the boiling water. (the water MUST be boiling)
At first the dough will sink. Then when it is cooked and ready, it will rise to the top.
Scoop out the surfaced dough balls with a ladel or holed-spoon. Place into a serving bowl with your favorite
pasta sauce.

Stir around til all the cooked dough is covered in sauce, add your favorite spices, then serve.

Bon apatite!

Recipe by: Chef Matthew L. Perry