Eggless Semolina Gnocchetti
Eggless Semolina Gnocchetti
Ingredients
- 2 cups fine semolina flour
- 200 ml warm water
Instructions
- 1
On a clean wooden surface, place the fine semolina flour and form it into a well in the center.
⏱️ 1 min
- 2
Pour the warm water into the well of the flour.
⏱️ 1 min
- 3
Using a fork, gradually mix the water with the surrounding flour, incorporating it until a shaggy, crumbly dough begins to form.
⏱️ 3 min
- 4
Begin to knead the dough on the wooden surface, pressing and folding it. Continue kneading for 5-7 minutes until the dough becomes smooth and forms a cohesive ball.
⏱️ 7 min
- 5
Allow the dough ball to rest for 30 minutes. This resting period helps the gluten relax, making the dough easier to work with.
⏱️ 30 min
- 6
Take the rested dough and roll it into long, thin ropes on the wooden surface. Aim for ropes about 1/2 inch (1 cm) in diameter.
⏱️ 5 min
- 7
Using a bench scraper or knife, cut the ropes into small, pillow-like pieces, approximately 1-2 cm in length.
⏱️ 3 min
- 8
Take each small piece of dough individually. Using a finger, press and roll the dough piece against a textured wooden tool (such as a gnocchi board or similar ridged paddle) to create a ridged, hollow, and curled Gnocchetti shape. This creates a surface that will hold sauce well.
⏱️ 10 min
- 9
Gather the formed Gnocchetti. The pasta is now ready to be cooked immediately in boiling salted water or stored for later use.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Semolina Gnocchetti
- 2 cups fine semolina flour
- 200 ml warm water
Instructions
- 1
On a clean wooden surface, place the fine semolina flour and form it into a well in the center.
⏱️ 1 min - 2
Pour the warm water into the well of the flour.
⏱️ 1 min - 3
Using a fork, gradually mix the water with the surrounding flour, incorporating it until a shaggy, crumbly dough begins to form.
⏱️ 3 min - 4
Begin to knead the dough on the wooden surface, pressing and folding it. Continue kneading for 5-7 minutes until the dough becomes smooth and forms a cohesive ball.
⏱️ 7 min - 5
Allow the dough ball to rest for 30 minutes. This resting period helps the gluten relax, making the dough easier to work with.
⏱️ 30 min - 6
Take the rested dough and roll it into long, thin ropes on the wooden surface. Aim for ropes about 1/2 inch (1 cm) in diameter.
⏱️ 5 min - 7
Using a bench scraper or knife, cut the ropes into small, pillow-like pieces, approximately 1-2 cm in length.
⏱️ 3 min - 8
Take each small piece of dough individually. Using a finger, press and roll the dough piece against a textured wooden tool (such as a gnocchi board or similar ridged paddle) to create a ridged, hollow, and curled Gnocchetti shape. This creates a surface that will hold sauce well.
⏱️ 10 min - 9
Gather the formed Gnocchetti. The pasta is now ready to be cooked immediately in boiling salted water or stored for later use.
⏱️ 1 min