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!
Did the Internet community peak at bookmarks? Asked in a different and perhaps more complete way: just as technologies like RSS and email in their purest forms are hard to beat even as technology marches forward, what better technology exists to keep track of information on the ever-expanding Internet than bookmarks? Taken a step further, what better way to share the bookmarked information than a site of your own? As such, I‘ve been reading, which is why I write now.
Working in and having a passion for libraries, I am struck by the fact that the way bookmarks work in the physical world is not directly analogous to bookmarks in the digital world. Bookmarks in the digital world are instead like dog-eared pages or highlighted passages; if you think of the Internet as a single tome, that is. In any case, anything that moves you to deface a book should probably be shared or become immortalized in some other way than just a reference for a future version of yourself.