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Ingredients
  • 2 lb. (1 kg) Japanese sweet potatoes
  • 2 cups (10 oz./315 g) unbleached all-purpose flour, plus more for dusting
  • 1 egg
  • Fine sea salt
  • 1 cup (5 oz./155 g) toasted and skinned hazelnuts
  • 2 cups (2 oz./60 g) fresh flat-leaf parsley leaves
  • 1 tsp. finely grated lemon zest
  • ½ cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more if needed
  • 2 Tbs. hazelnut oil (optional)
  • ½ cup (2 oz./60 g) freshly grated Parmesan cheese, plus more for serving
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