SUBSCRIBE: http://bit.ly/1mk8ehM
WEBSITE: http://www.byrontalbott.com
BUSINESS INQUIRY: byronlovesfood@gmail.com
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356

TWITTER: http://www.Twitter.com/ByronTalbott

INSTAGRAM: http://followgram.me/byrontalbott

FACEBOOK: https://www.facebook.com/ByronTalbottFood

KITCHEN EQUIPMENT:
Gnocchi Board: http://amzn.to/1gd7qMT
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
Shun Kaji Knife Set: http://amzn.to/1LXz9eu
All-Clad Sauce Pan: http://amzn.to/1Ly50oU
All-Clad Fry Pan: http://amzn.to/1emXaQJ
All-Clad Strainer: http://bit.ly/1Ibm4we

INGREDIENTS:
2 large Russet potatoes (approx 1lb potato "flour")
1 cup all purpose flour (plus extra for dusting)
2-3 egg yolks
1/2 cup parmesan cheese
2 tbsp chopped parsley
2 tbsp sliced chives
2-3 tbsp pine nuts
fresh lemon juice
salt to taste