- 1 tsp. kosher salt
- 2 lb. russet potatoes (about 4 medium), scrubbed
- 1 large egg, lightly beaten
- 6-¾ oz. (1-½ cups) unbleached all-purpose flour, more for kneading and rolling
Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced wit...