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How to make the strangolapreti: Boil the potatoes, peel and, when still hot, pass through a potato ricer.
Work the flour into the potatoes on a wooden board: quantity depends on
the potatoes humidity. Add eggs and the salt. Make dough soft and
homogenous.
Strangolapreti should be cooked as soon as they
are ready, if they stand too long they tend to get tough. Cook in plenty
of salted, boiling water. When ready remove the strangolapreti with a strainer, do not dump
into a colander. Add a tomato sauce or a ragł and serve the
strangolapreti with Parmigiano.
Recipe courtesy of The Italian Trade Commission.
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