1 cup/250 ml dry porcini
3 large baking potatoes, boiled in salted water,
2 cups/500 ml flour, plus more for dusting and as needed
1/2 cup/125 ml finely grated Parmigiano cheese
Salt and freshly ground black pepper
2 tablespoons/30 ml unsalted butter
Fresh sage leaves
1 cup/250 ml finely grated Parmigiano cheese
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