Cover the potatoes (skin on) with cold water and bring to the boil — reduce to simmer and cook until done — approx. 15-20 minutes. The potatoes are cooked like this so they don't absorb the cooking water and they must be cooked through.

Drain and leave to cool enough to handle — remove the skin from the potatoes. Mash finely with a masher or mouli and tip onto a floured bench. Put a large pot of water on heat to come to the boil.

Sprinkle the salt onto the mashed potato and then start to incorporate the flour a little at a time. Use the heel of the free handle to work the flour into the potato. Use as much flour as is needed to take up the liquid in the potatoes. Cut the dough into smaller pieces and then rollout to your desired thickness — cut into bite size pieces and press with the fork to give ridges that will capture the sauce as you eat.

Shake off excess flour and cook in the simmering water until they float to the top. You will have to do this quantity in three batches. Lift out with a slotted spoon and run under cold water if not using immediately. They can be stored on oiled trays if made the day before.

Reheat in boiling water (or in microwave) and serve with grated Parmesan cheese, good extra Virgin olive oil and roughly chopped or broken basil leaves. These can also be served with a good veal and tomato stew.