i would like to make a pasta of a similar width/girth of gnocchi but with just pasta and no potato. how can I ensure it will be soft and sumptuous?
pierino is a trusted source on General Cooking and Tough Love.
All purpose flour should work. Figure about two cups flour to two eggs. You will need a fork and a "bench knife" (pastry cutter). The flour will absorb as much of the egg as it wants to. After that it's rest, roll and cut. Allow the pasta to rest wrapped in cling wrap for 30 minutes. Cut into manageable portions and roll into long dowels. Cut to the gnocchi size length you are after.
I would consider going to an Italian store and getting "00" flour.When in Rome.....
Or you could make ricotta gnocchi with ricotta cheese and flour. There's a recipe on this site.
Here is the recipe, good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
Where to find us, when the fields open, where to get a slushy lemonade, and more
A Better Brimfield Map
The Pie Dough Bonus Treats
Hops To It—Shop Beerware!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.