Boil the potatoes, skins on, in salted water for around 20-40 mins, depending on size, or until tender, but not splitting. Drain.

While still hot, push the potatoes through a potato ricer or fine sieve onto a work surface.

On top of the potato, pour the flour and salt. Go light on the flour initially. You can always add more if the dough is too sticky.

Make a well in the center of the potatoes and crack the eggs into the center. Lightly whisk the eggs with a fork. Then use the fork to begin to incorporate the potato, egg and flour.

Once mostly incorporated, use your hands to bring the ingredients together to form a ball.

Divide the dough into 4 equal parts. Roll the dough on a floured surface to form a long, even log.

With a knife or pastry cutter, cut the log into bite-sized pieces. Store them on a floured surface until ready to cook, or transfer them to the freezer.

To cook, gently boil in salted water for roughly 3 minutes or until they float to the surface. Do not overcook. Drain. Mix with sauce. Serve.