"Agree more salt is needed which I added along with a nice shaving of nutmeg (1/8 tsp over the potatoes. I had more to feed so I used almost 4 lbs of potatoes, but only 1 1/2 C flour and 1/2 a beaten egg. I didn't do a 'well' as I really did not want to risk "overworking" the dough. Instead, I put potatoes through food mill in a mound on pastry board. I made sure they cooled (barely warm, then drizzled the 1/2 beaten egg over it. Let the potatoes cool- this is key! Steam is water and you'll have mush or heavy marbles if you don't! Then, in 3 or 4 separate "dustings", I added flour and folded the mixture together with pastry cutter, scooping from bottom to top. Dough was light, slightly moist (but i used a bit more flour on making the "ropes" to cut.. In the end, (I did a trial run they were awesome. I will use a bit more flour next time for the amount I made (just to be safe, but these were light and delicious!

"Agree more salt is needed which I added along with a nice shaving of nutmeg (1/8 tsp) over the potatoes. I had more to feed so I used almost 4 lbs of potatoes, but only 1 1/2 C flour and 1/2 a beaten egg. I didn't do a 'well' as I really did not want to risk "overworking" the dough. Instead, I put potatoes through food mill in a mound on pastry board. I made sure they cooled (barely warm), then drizzled the 1/2 beaten egg over it. Let the potatoes cool- this is key! Steam is water and you'll have mush or heavy marbles if you don't!) Then, in 3 or 4 separate "dustings", I added flour and folded the mixture together with pastry cutter, scooping from bottom to top. Dough was light, slightly moist (but i used a bit more flour on making the "ropes" to cut.). In the end, (I did a trial run) they were awesome. I will use a bit more flour next time for the amount I made (just to be safe), but these were light and delicious!

"I would advise using regular salt instead of kosher - these were great in texture but since there is very litt..."