• 2 pounds baking potatoes, peeled, quartered
• 2 whole eggs
• 2 egg yolks
• 1 teaspoon salt
• freshly ground white pepper
• 1½ cups all-purpose flour
• ¼ cup olive oil

Preheat the oven to 250°F. Boil the potatoes in salted water until thoroughly cooked but not falling apart, 10 to 15 minutes. Drain them and place on a sheet pan to dry.

Put the pan of potatoes in the oven and dry further for 20 minutes, being careful not to let them brown or form a skin. Pass the potatoes through a ricer or the coarse holes of a food mill into the bowl of an electric mixer; let cool.

Add the whole eggs, egg yolks, salt, and a pinch of white pepper to the potatoes and mix with the dough hook attachment, or beat with a wooden spoon. Gradually add ½ cup of the flour and mix on low speed until all the flour is incorporated. Speed up the mixer slightly and gradually add another ½ cup flour or enough to form a soft, sticky dough.

Turn the dough out onto a work surface covered with the remaining flour. Take pieces of the dough and roll out into long ropes about ½ inch in diameter, using flour to facilitate the rolling. Cut on the diagonal using the dull edge of a spatula or knife. Toss the dumplings in the flour to keep them separate.

Bring a large wide saucepan or flameproof casserole of salted water to a low simmer. Add the dumplings in batches and cook until they float to the top. Taste one: If it is still floury, cook for another 15 seconds. Remove with a large skimmer or slotted spoon and plunge into ice water to cool for 10 seconds. Drain on towels, then toss in a bowl very gently with the olive oil to keep them from sticking together. Repeat with the remaining dumplings. They are now ready to be reheated with your favorite sauce or gratinéed with butter and cheese.