Cavetelli - cooking recipe

Ingredients

1 (8 to 10 serving size) box French's instant potatoes
3 c. water
1 c. milk
1/2 stick margarine
1 tsp. salt
1 tsp. baking powder
2 eggs, beaten
9 c. flour

Preparation

Heat water, milk and margarine.
Cool.
Add beaten eggs, salt, baking powder and potatoes.
Add flour, knead well.
Keep dough covered.
Roll 1/8 of dough out on lightly floured surface to pencil thickness.
Cut into 1 inch pieces.
Allow to dry on lightly floured board about 4 hours.
Dough may be frozen for future use or cooked in boiling water until they rise to the surface.