Boil the potatoes, peel them and immediately press them through the press. After cooling, mix the 2 eggs, flour, salt and a pinch of nutmeg. Mix in the cooked, peeled and pureed beetroot as well.
Form finger-thick rolls on a floured surface, cut off 3 cm long pieces and lightly impress a pattern with a fork. Let it steep in salted water for five minutes (do not boil), remove, pour the butter over it and sprinkle with the parmesan.
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