My husband is seriously picky about pasta. Being as he’s Italian, I suppose he has reason. A few years back I bought some frozen gnocchi for dinner, and he stated it tasted awful and we haven’t had it since.
This is a completely true story.
So to say I was nervous about feeding him this tonight was an understatement. But there’s something about homemade pasta. Every Superbowl Sunday I would make home made linguine with my dad and it was probably the most amazing thing ever.
But this requires no pasta making attachments. It simply requires three ingredients, (yes three!) a large bowl and a refrigerator.
Super easy, super winning.
Oh, and the husband? He went for seconds. And my picky three year old cleaned his bowl.
Here’s how to make it!
recipe adapted from Katherine Martinelli
15 oz ricotta cheese
2 cups all purpose flour
In a large bowl, mix together ricotta cheese, 1 cup flour and egg. Mix until well combined.
Using your hands, mix in 1/4 cup flour until dough comes together in a ball that is elastic but not longer overly sticky.
Wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
Divide the dough into at least 4 pieces. On a floured counter top, roll the divided dough into a long snake and cut into 1/2 inch segments.
Repeat with remaining dough.
If serving immediately, bring water to a boil and boil the gnocchi until it floats, about 3-5 minutes. Drain and serve.
If using later in the day, lay out on a waxed paper lined cookie sheet and wrap in plastic wrap. Place in the refrigerator until ready to boil and serve.