Kevin Gillespies Finger Noodles

Directions

1. 1
   Bring a pot of water to a boil and salt the water.
2. 2
   Boil the potatoes whole, with skins on, until fork-tender, 35-40 minutes.
3. 3
   When cool enough to handle, peel the potatoes and pass through a ricer or food mill into a large bowl.
4. 4
   You want to have 3 1/2 cups of riced potatoes.
5. 5
   In a small bowl, whisk the egg and stir in the chives.
6. 6
   Stir the egg mixture into the potatoes, sprinkle in the flour and 1 teaspoon salt, and mix to form a dough.
7. 7
   Turn the dough onto a floured work surface and knead for about 1 minute to develop the gluten.
8. 8
   It will feel fairly soft.