SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodKITCHEN EQUIPMENT:Gnocchi Board: http://amzn.to/1gd7qMTBoos Maple Cutting Board: http://amzn.to/1Iw6tKHShun Kaji Knife Set: http://amzn.to/1LXz9euAll-Clad Sauce Pan: http://amzn.to/1Ly50oUAll-Clad Fry Pan: http://amzn.to/1emXaQJAll-Clad Strainer: http://bit.ly/1Ibm4weINGREDIENTS:2 large Russet potatoes (approx 1lb potato "flour")1 cup all purpose flour (plus extra for dusting)2-3 egg yolks1/2 cup parmesan cheese2 tbsp chopped parsley2 tbsp sliced chives2-3 tbsp pine nutsfresh lemon juicesalt to taste