To make the dough, sprinkle the potatoes with a good amount of flour. Aerate the potatoes with a bench scraper and then add the salt, nutmeg and white pepper.
Break up the egg yolks and pour them over the potatoes. Cover the surface again with more flour. Continue to cut and gently lift the dough.
Test the dough by squeezing it gently in your hand. It shouldn’t stick. Add a bit more flour, if needed.
Once done, shape the dough into a rectangle and fold it a few times, using your fingertips to bring it together. Flatten the dough out until it is about the thickness of your finger. Sprinkle with flour and let the dough rest for about 5 to 10 minutes.
Cut strips of dough, about the width of your finger, and sprinkle the strips with flour so they don’t stick to each other. Roll out each strip and cut the ropes into 3/4" -inch pieces. Separate them slightly and flour them well so they don’t stick together.