"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 cups potatoes, cooked and mashed 4 tbsp butter dash of salt 3 cups flour
Mix the butter flour and salt into the mashed potatoes. Add enough flour to make a soft dough. Make into a long loaf or roll and slice off about 1/2 inch from loaf. Then roll very thin on floured pastry cloth with rolling pin. Bake on griddle set at 450º turning only once.
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