Gnocchetti
A simple pasta you can make without a machine! You’ll need a gnocchi board and a knife and you’re good to go.
Ingredients 2
250 g semola, plus extra for dusting
100 g water, plus more
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Method 11
Weigh out the into a medium bowl, then measure the into a jug. Have some extra on hand just in case. Its also a good idea to have some extra semola in a little bowl for dusting.
Make a well in the centre of the , then slowly pour in the , mixing with a fork to bring in more of the semola to the centre as you go to create a thick paste.
Once all the has been added, use your hands to combine the dough into a shaggy mess and turn out onto your bench. Knead the dough for about 10 minutes, until the dough comes together in a smooth ball.
If the dough is too dry, add a little more by wetting your hands then kneading the dough until it is incorporated. If the dough is too wet or sticky, sprinkle over some more , a teaspoon at a time, and knead the dough until incorporated. Repeat as many times as needed to get a smooth soft dough.
Once the dough is smooth and soft, wrap tightly in cling wrap and let it rest for 20-30 minutes.
After the dough has rested, slice off a portion of the dough with a bench scraper or large knife and wrap the remaining dough in the cling wrap to keep it from drying out. Shape the portion of dough into a sausage shape, then using your fingers and middle part of your hands, roll out the dough into a long rope, about 1.5cm thick, stretching the rope outwards as you go with your fingers.
Cut the rope into 1cm thick pieces. Take a piece of the and place onto a gnocchi board. Using the bench scraper, a butter knife or your thumb, drag the piece of dough firmly downwards and away from you to create the pasta shape. Flick it off the board and continue with remaining dough pieces.
Place the gnocchetti on a large plate or tray and sprinkle with more to prevent them sticking together. Repeat with remaining dough.
To cook the gnocchetti, bring a large pot of salted to the boil. Reduce to a gentle boil, add the gnocchetti to the pot and give it a stir to prevent it sticking to the bottom. Let the water come back to the boil, and wait for all pieces to float to the top, about 2-3 minutes.
Once all the pieces are floating, reserve some of the and drain pasta into a colander.
Serve with sauce of your choice.
