Stranguglia prieviti

Boil half the potatoes in salted water, drain, Peel and pass through a vegetable mill from which it obtains the puree on pastry Board sprinkled with flour.

Add the flour to make a soft dough.

Split it into pieces and your palms flour formed of sticks with a diameter of two centimeters and a half, cut them crosswise into 3 cm long pieces and incavateli gradually slightly with your fingers.

Allineateli on a cloth sprinkled with flour to prevent it touching.

Throw in a large pot with lightly salted water and boiling when you draw them afloat with pitted sgocciolandoli ladle well, put them in a serving dish, sprinkle with the grated pecorino and a portion of the sauce and stir.

Do the individual portions, passing the rest of the cheese and sauce.