Combine potatoes, 1 teas salt, pepper, eggs, and cheese in large bowl and mix well. Gradually add 3 cups of the flour, mixing well after each addition until a soft dough forms; use remaining flour to dust dough as needed while you mix.
Divide dough into 6 equal portions. Roll each into a thick rope. Cut into 1/2 inch pieces, indent each piece lightly with fork to form ribs.
Bring water and 2 tablespoons salt to a boil in large saucepan. Drop in dough pieces. Cook for 2 to 3 minutes or until pieces float to top, drain well.
Top with your favorite pasta sauce. Pesto or a cream, gorganzola sauce is excellent. For cream sauce bring cream to a boil, turn down heat to simmer, then add cheese to desired thickness. Salt & pep
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