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  1. Rice potatoes and form into a ring. Break eggs into ring. Put flour ring around all. Sprinkle salt over all. After the potatoes have cooled, gradually incorporate the flour, eggs and potatoes with your hands. Roll between floured hands into rolls the thickness of a finger and 6 to 12 inches long. Cut each rope into pieces 1-inch long. They can be frozen at this time.
  2. After they are all cut, drop them in salted boiling water, one by one, boiling for 3-4 minutes or until they rise to the top. Transfer to a colander. Place in a serving dish and layer with spaghetti sauce and Romano cheese. Do not stir because they are delicate, or use Gorgonzola Sauce.

Rosina Giangiacomo James' recipe (Donna's grandmother) - from Gary B. - San Francisco, California


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