3 med. potatoes
4 c. flour
2 eggs
Salt to taste
4 tbsp. butter
2 cloves garlic, minced
1 c. freshly grated imported Parmesan cheese

Boil potatoes in their jackets. Peel and mash with a fork. Add flour, eggs and salt. Dough should be well mixed and fairly moist. Roll into sticks about 1/2 inch in diameter. Cut each stick into pieces about 1 inch long.

Boil in a pan of salted water about 25 minutes. When they are done, pour them into a colander, let drain.

While the potato mixture is cooking: Prepare the following sauce; heat butter and minced garlic, and fry slowly until golden. Here you may like to add number 2 1/2 can of tomatoes OR 1 cup of boiling water to the butter, garlic mix.

Add the sauce to the potatoes while still HOT. Mix well with the Parmesan cheese. Serve at once.