Peel two pounds of potatoes and cut in half. Bring to a boil in a pot of salted water and cook until softened all the way through when pricked with a fork.
Drain potatoes and allow to cool until you are able to handle. Squeeze the cooked potato chunks through a ricer to make completely smooth potato mash.
Mound the potatoes and form a deep well in the center. Whisk together egg, ricotta, and salt in a small bowl and then pour into the well in the potatoes.
Use your hands again to work the flour into the potatoes, just enough to form a smooth and soft dough. The mixture should be soft and not overly sticky. Work the dough just enough that it is not longer sticky and feels just a bit pliable.
Shape the dough into a ball and cut into 8 equal pieces.
On a floured surface, roll out each piece of dough into a rope until it is about the thickness of your finger.