Mash your leftover potatoes until they’re smooth and creamy. If using fresh, boil until fork-tender and then mash.

In a big bowl, combine the mashed potatoes, all-purpose flour, egg, salt, and nutmeg. Mix until it holds together.

Sprinkle flour on the counter, grab a portion of the dough, and roll it into a long snake-like shape. Cut into pieces or create 'fettuccine' ribbons.

Bring a pot of salted water to a boil. Toss in the potato noodles and cook for about 2-3 minutes until they float.

Scoop out with a slotted spoon and set aside.

Crumble the cooked potatoes into a bowl. Add flour, egg, salt, and garlic powder. Mix until a soft dough forms.

Roll the mixture into small balls about the size of a golf ball.

In the same boiling water, gently add dumplings and cook for about 5-7 minutes until they float.

Serve your potato noodles and dumplings with your favorite sauce, cheese, or olive oil. Top with fresh herbs if desired.