Making your own noodles is one of those things that most cooks want to do at least once in their lives. It is an experience much like making your first loaf of “from scratch” bread or making your own sushi and getting the sticky rice exactly right. I have not made my own noodles from scratch, though it has been on my cooking bucket list for a long time. However, the other day, I received a recipe in my email inbox from Nudo Italia, the company from whom I adopt an Italian olive tree to reap the delicious, oily benefits. The recipe was entitled, “How to Make the Perfect Gnocchi,” so you can imagine that I was interested in giving it a shot, especially given the fact that Gnocchi are often made with potatoes, an in-season root vegetable which my wife and I have in abundance right now due to our CSA.
All in all, my first foray into noodles (or noodle’s cousins) went off quite well. As always, the recipe below comes with a ton of notes and things that I learned during this first attempt. I normally don’t stick to the recipe, but in this instance, I stayed true because noodles, like baking, can be hard on the experimenter, causing a loaf of bread, for example, to turn into a rock or a pancake. Nevertheless, I will be doing this again in the near future and I will update this post if there are more things I learn the second time around.
Based on How to make the perfect gnocchi from Nudo Italian Recipes.
Yield: 4 Servings, Total time: Approximately 50 minutes
Boil the potatoes whole in salted water with their skins on for 20 minutes or until tender. Wait until they are cool enough to handle, then peel off the skins and mash potatoes (until very smooth mash is achieved) with your favorite implement.
Mix the flour, mash, and eggs, kneading into an even dough.
On a well-floured surface, shape the dough into 3/4-inch-diameter rolls.
Cut the length of the dough into small pieces, marking the pieces with a fork.
Bring a large pot of water to boil and drop in the gnocchi pieces. When they bob to the top, they are done, generally 2-3 minutes, depending on their final size.
Scoop out Gnocchi and toss in your favorite sauce.
Experiment and enjoy!
There is no better reason to not do something
There is no better reason to try
There is no better reason to fight
Against tyranny and strife
Removal is often the goal
Removal is often the challenge
Removal is often not enough
To completely fix what hangs in the balance
But it can bring about great change
But it can bring light
But it can bring great joys
In the darkness of the night
And so I live with friction
And so I live with what is hard
And so I live with what I love
But I stay upon my guard