Bake the potatoes until tender. Run the potatoes through a ricer. In a bowl, or on a work surface, add the flour and then add the eggs to the middle of it. Add the riced potato and start mixing. Allow the wet ingredients to take on as much or as little flour as they need to to form your pasta. Knead lightly and then wrap it and put into the fridge to sit a half hour.

Roll out your dough at the thickest setting with lots of flour. Fold it over and repeat, adding more flour as needed and repeating until the dough is super smooth and not tacky or ripping in the pasta maker. Roll out to the 4th thinnest setting and cut into fettuccine.

Butter in a hot pan, cook the cranberries in the butter for about 3 minutes. Add in the chopped kale and cook 2 minutes. Add in the stock and the chicken and simmer for 5 minutes. Meanwhile, boil the pasta and when the pasta is ready add it directly to the pan. Stir well and serve with lots of parm.

To make this extra special, I actually made the stock with chicken drumsticks and simmered it down till it was very flavorful and fatty. This would still be great with store bought stock.