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05-29-2012, 07:46 AM
Post: #7
(05-26-2012 08:46 PM)LiveToCook Wrote:  Many thanks Layllah, I have been wanting to make Gnocchis for a while. What about using Semola flour(hard wheat) for making these. I will let you know when I make them. Just had fresh pasta for dinner tonight. Thanks again.

(05-26-2012 02:09 PM)Layllah Wrote:  Here's a homemade Gnocchi recipe. Hope you like it!

6 Idaho baking potatos or yukon gold (White potatoes and the cheaper variety are to watery)
1 egg
2 1/2 cups of Restaurant Grade flour (Maines carries this and it makes really good breads and pasta's due to the fact it a blend of wheat, rice, and oat flours)
A pinch of salt
* If you want to flavor it chopped basil or roasted garlic 1/4 cup worth of whatever flavor suits your taste.

Pierce the potatos and place in microwave end to end around the perimeter of the microwave plate. In a 1200 watt microwave cook for 8 minutes and 50 secs. If the wattage is lower add more time. Make sure they feel cooked and give when you squeeze them. Let them sit until cool enough to peel and mash. If you have a ricer all the better if you don't use a mixer until mashed. Place mashed potatos in freezer for about 10 minutes until cool. ( If they're too hot the egg will cook) Pull mixture out of freezer add the egg, salt and basil or garlic mix well. Gradually add flour and mix with your hands until you have a nice ball of dough. Break off a golf ball size piece and roll into a 1/2" diameter rope size piece (length is unimportant). Slice the rope into 1/2" sections, then take a fork hold it so the back of it is facing away from you and roll the pieces down the tines. This gives it the familiar look we all know and love. Cooking Instructions: Fill a large pot with water a dash of salt and drizzle of e.v.o.o (Extra Virgin Olive Oil) bring to boil, add gnocchi and cook until the pasta floats. Drain and mix with whatever sauce appeals to you. ** This freezes really well! Just package in an air tight bag and freeze instead of cooking it. When you're ready to use it thaw and cook per instructions)

I have found that Semolina makes my pasta MUCH to hard. I prefer, and have essentially stopped using Semolina altogether, to use Durham flour. EVERYTHING turns out silkier, smoother and just better. My Grandmothers ratio was essentially a cup of flour per egg. She did not use salt or Olive oil in the pasta either. She would often blend All-purpose and Durham 2-1... Enjoy.

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Messages In This Thread
ITALIAN FRESH PASTA - LiveToCook - 05-24-2012, 11:35 AM
RE: ITALIAN FRESH PASTA - NWoBHM - 05-24-2012, 04:14 PM
RE: ITALIAN FRESH PASTA - 2Beers - 05-24-2012, 07:09 PM
RE: ITALIAN FRESH PASTA - Layllah - 05-26-2012, 02:09 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 05-26-2012, 08:46 PM
RE: ITALIAN FRESH PASTA - Counselor - 05-29-2012 07:46 AM
RE: ITALIAN FRESH PASTA - Layllah - 05-31-2012, 08:33 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 05-31-2012, 09:31 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 06-11-2012, 01:29 PM

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