Your back pocket needs this fancy-yet-easy, super versatile pasta shape that scoops up sauces like no tomorrow.
- 100 grams flour plus extra for dusting
- 1 large egg
- 1 extra egg yolk
- Place 100 grams flour in a large bowl and make a well in the middle. Put the egg and egg yolk into the well and use a fork to whisk the eggs, slowly incorporating the flour, little by little, until a dough starts to form - alternately, use a food processor to bring the flour and eggs together until they resemble coarse bread crumbs. Turn out onto a lightly floured board and knead the dough until smooth and elastic, then wrap with plastic wrap and let rest for 1 hour.
- After the pasta has rested for an hour, lightly dust with flour and press into a rectangle shape. Working in batches, roll out the dough, starting at the thickest setting, and dialing it down after roll. You can roll it to anywhere from between #5-#7 on the pasta roller. The thicker your roll it, the more likely it will be able to hold its shape after cooking, so keep that in mind.
- Cut the pasta sheet into 1.25 inch squares, being sure to cover the extra pasta dough (and cut squares) with plastic wrap so it doesn’t dry out.
- Take your gnocchi board and place a square diagonally on the board. Pick up the corner closest to use and wrap the pasta square around a dowel (I used the handle of a wooden spoon) and roll while pressing down to form the ridges. Press a bit more firmly to seal where the corner edges meet.
- Slide off the dowel and set aside on a lightly floured or cornmeal dusted tray or work surface. You can let these dry out slightly once they’ve been formed, it will help them keep their shape while cooking. Repeat until you have used up all of your pasta dough.
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