3 pounds baking potatoes 1 extra large egg 2 cups all-purpose flour Pinch salt ½ cup canola oil 1 24oz jar COSTANTINO'S KITCHEN GRANDMA ANGIE'S TOMATO BASIL Pasta Sauce, heated ¼ cup Parmesan cheese, grated

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through potato ricer.

Boil 6 quarts of water in a large stock pot.

Make well in center of potatoes and sprinkle with the salt and all the flour. Crack the egg into the center of well and using a fork, incorporate the potatoes, salt, flour and egg. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized balls of dough into ¾ inch diameter rods. With a knife, cut the rods into 1-inch long pieces. Lightly roll pieces off of the back end of a fork, or the concave side of cheese grater, until all the pieces are finished.

From this point, they can be individually frozen before moving to a ziptop bag. Otherwise, drop them into boiling water and cook until they float (about 1 minute). Remove them with a spider or skimmer and toss them with the sauce. Garnish with Parmesan cheese and serve hot.