Boil potatoes for 45 minutes; run under cold water to cool. The peel should pretty much fall off-- peel all of them and place in a large mixing bowl and mash together with matzoh meal and salt.

Beat together six eggs and mix in.

Mix in potato starch until a firm dough is formed.

"Flour" a cutting board with potato starch.

Boil 4 quarts of water; prepare a large mixing bowl with ice water and another one that is empty.

Take a fist size ball of dough. Roll into a long cylinder about 3/4" in diameter.Cut off 1/4" to 1/2" pieces and flatten with a fork.

Boil them for about 2-5 minutes; they should float. Then place in ice water. Eventually, move to the empty mixing bowl when they sink and cool

When all are complete, toss with pesto or other sauce; reheat and serve.