Put the potatoes with their skin on in a pot of abundant water and bring to the boil. Cook until tender. Do not test the potatoes too often by puncturing with a fork or a skewer as they will be come water logged.
Once cooked drain them and pull off the skin while still hot, puree the potatoes through a food mill and on to a work surface. Or a kneeding machine, making sure that it is on low speed.
Add most of the flour to the potatoes add the egg yolks, the spinach puree, Parmigiano cheese, and semolina, salt and knead until a smooth mixture is reached. The perfect dough should be soft, smooth and slightly sticky.
Place the dough on a chopping board, cover and start cutting into small pieces, then rolling and finally cut into small bite size.
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