Put the potatoes on with plenty of salted water and cook until done. Drain and let them dry for about ten minutes in a lukewarm oven. Remove the skin from the potatoes and rub them over a bowl through a sieve or pass them through the puree squeezer. Make a well in the center, add the egg, a pinch of salt and three-quarters of the flour and mix quickly into a coherent dough, mix with a dough cutter. Only add more flour if it is really necessary.
Dust the work surface with flour and press the dough flat, to a square of 1.5 centimeters thick. Cut it into 1.5 centimeter bars with a knife. Dust your hands with flour, take such a bar and roll it into a thick cigar. Take two or three dough cigars at once and cut into 1 - 1.5 cm wide pieces. Dust all pieces of flour with flour and press each piece against the teeth of a fork, so that they get lines and become a little flatter.