Potato Lasagna

Preparation:

Preparation: Steam the peeled potatoes, pass them through a potato masher, arrange the proceeds in a well. Add the beaten eggs, three tablespoons of cheese and as much flour as the dough absorbs. Form a ball, flatten it and make a not too thin sheet. Cut it into strips one finger long and one centimeter wide. Bring the water to a simmer in a large saucepan and carefully lower the potato fettuccine into it, leaving it there for a few minutes. Carefully remove them using the slotted spatula, place them on a hot serving dish on the bottom of which you have distributed the softened butter in small knobs and sprinkle them with the remaining Parmesan. Serve immediately.