Potato Ravioli Sheets

Makes 1 1/4 pounds dough

Put the potatoes in a large pot and add enough cold water to cover them by about 2 inches. Salt the water and bring it to a boil over medium-high heat. Cook until the potatoes are easily pierced with a wooden skewer or fork (the time will depend on the size of the potatoes). Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skins and purée through a food mill or potato ricer onto a lightly floured work surface.
Gather the potatoes into a mound and make a well in the center. Surround the well with half of the flour. Add the egg to the well. Mix the ingredients by hand to form a soft dough. If necessary, add more flour, a little at a time, until the dough has the correct consistency. It should be firm enough to roll out, but not too stiff.
Divide the dough in half. Working with one piece at a time, roll the dough with a pasta machine or a rolling pin into sheets about ¹⁄8 inch thick, dusting the working surface and the dough with additional flour, as necessary, to keep if from sticking.

CIA FOODIES

Makes 1 1/4 pounds dough

Put the potatoes in a large pot and add enough cold water to cover them by about 2 inches. Salt the water and bring it to a boil over medium-high heat. Cook until the potatoes are easily pierced with a wooden skewer or fork (the time will depend on the size of the potatoes). Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skins and purée through a food mill or potato ricer onto a lightly floured work surface.
Gather the potatoes into a mound and make a well in the center. Surround the well with half of the flour. Add the egg to the well. Mix the ingredients by hand to form a soft dough. If necessary, add more flour, a little at a time, until the dough has the correct consistency. It should be firm enough to roll out, but not too stiff.
Divide the dough in half. Working with one piece at a time, roll the dough with a pasta machine or a rolling pin into sheets about ¹⁄8 inch thick, dusting the working surface and the dough with additional flour, as necessary, to keep if from sticking.