1. Heat the water and 1 teaspoon of the salt to a heavy simmer in a 5-quart Dutch oven over medium-high heat. Add the potatoes and cook until tender, 15 to 20 minutes.
3. Place the riced potatoes in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour, and nutmeg. Mix all very well.
4. Roll into golf-ball-sized dumplings and roll in the additional flour. If the dumplings do not stick together well, gradually add enough of another beaten egg so that they do.
5. Bring a large pot of water to a boil. Reduce to a heavy simmer and cook the balls for 15 to 20 minutes. They should all be floating.
6. While they are cooking, place the butter in a small frying pan and melt it. Toast the bread crumbs in the butter. Use this for a garnish on the dumplings, along with the parsley.Serve with additional melted butter if you wish or just as they are. Try with the gravy from a good Sauerbraten.
To Make: 12 or more dumplings, enough for 6-8 persons
