The flour mixture varies depending on the type of potato and its age. Add enough flour to make a smooth dough that does not stick to your hands.
Soften the potatoes with their skins. While still warm, press them through a potato ricer. Mix with the flour, salt and eggs to make a smooth dough. Divide the dough into fist-sized pieces, roll them out to the thickness of a thumb and cut 1 cm small pieces. Form them in plenty of boiling salted water and make them until they rise (3 to 4 min).