1 lrg. Idaho potato
1 Tbsp. + 1 tsp. salt
1 3/4 cup all purpose flour
1 cup cornstarch or potato starch
1 lrg. egg
3 1/2 Tbsp. creme fraiche or sour cream
5 Tbsp. unsalted butter, melted
Place an unpeeled potato in a large saucepan and cover by two inches with cold water. Add 1 tablespoon salt and bring to a boil. Lower hear to medium, and cook until tender, about ten minutes. Drain. While still hot, peel and pass through a potato ricer or food mil into a large bowl. Sift flour, starch and remaining salt into the bowl with the potato. Combine. In a small bowl, whisk together the egg, sour cream and butter. Add to the bowl with the potato mixture. Mix until well combined.
Turn dough out onto a lightly floured surface, and knead for five minutes, until smooth and firm. Let rest, covered for ten minutes. Roll dough out on a lightly floured surface to a thickness of approximately 1/8 inch thick. Cut the dough with a 3 1/2 inch in diameter cookie cutter. Cover with plastic wrap while preparing the filling.
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