Cream moderate lemon juice with zest 1 Basil (slightly chopped) 1 handful salt moderate black pepper moderate Parmesan or preferred hard cheese moderate potato 600g low gluten flour 280~300g egg 2 eggs 1 tbsp olive oil 4~5 sprigs of thyme a pinch of black pepper a pinch of salt

Practice

1

First Make the pasta lumps. Steam, bake or boil the potatoes in their skins, let them cool a bit, tear off the skins, fluff them with a fork and add all the ingredients for the pasta lumps except the flour and mix well.

2

Add the flour in small portions and mix well until it does not stick to your hands, adjusting the amount of flour according to the humidity.

3

Dividing the dough into 8 equal portions, sprinkle flour on the table and hands, knead the dough into long strips, and cut into small pieces.

4

Dust each piece with flour and shape into a circle. Use the back of a fork to make grooves, or simply press a groove in the center with your finger.

5

Boil the dough in boiling water until it rises to the surface. Heat a frying pan, fry the pasta lumps until golden on both sides, add the cream, season with salt & pepper, remove from the heat, squeeze the lemon juice, lemon zest shavings, and the basil. Plate and grate some cheese and serve.