Homemade Pasta Shaped on a Gnocchi Board
This easy pasta recipe uses a gnocchi board for simple and beautiful homemade pasta. No stand mixer, pasta roller, or fancy equipment is needed!
Servings: 4 servings
Calories: 341kcal
Equipment
- Gnocchi board
Ingredients
Pasta Ingredients
- 2 cups seminola or durum flour
- 1/2 cup warm water
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt plus more for cooking
Instructions
- Whisk together the flour and salt in a mixing bowl.
- Create a small well with your fist or the bottom of a small bowl. Pour the water and oil into the well.
- Mix the ingredients into a shaggy dough with a fork or Danish dough whisk.
- Turn the dough out onto a floured counter or work surface. Knead the dough for 8-10 minutes until it is smooth and elastic.
- Pasta dough should not be tough, sticky, or dry. If it is too dry, add one tablespoon of water at a time until it reaches the desired consistency. If it is too wet, add one tablespoon of flour at a time until it reaches the right consistency.
- Shape the dough into a disc and wrap it in plastic wrap. Set aside at room temperature for 30 minutes-3 hours. The longer, the better, up to 3 hours.
- After the dough has rested, put a pot of salted water on the stove on medium-high heat.
- While you wait for the water to boil, use a bench scraper to divide your pasta into 6-8 portions.
- Use your hands to roll one portion of dough into a rope about as thick as your thumb (if you prefer smaller pasta, roll it as thin as your pinky).
- Using a bench scraper, cut the rope into 1/2" pillows.
- Place one piece of dough on the upper end of the gnocchi board.
- Angle either your thumb or a plastic bench scraper on the top end of the dough.
- Press down with gentle pressure. The amount of pressure will depend on the dough. Soft doughs need less pressure, while stiff pasta dough needs more.
- Begin to roll the dough down the gnocchi board.
- Maintaining the pressure, continue rolling the dough down the board.
- Repeat until you have shaped all of your dough.
- Cook the pasta in boiling water until it begins to float, usually 3 minutes or so. Test one to make sure it is cooked to your liking before draining.
- Serve with your favorite pasta sauce.
Notes
- When shaping the dough, covering it to prevent drying can be helpful.
- If you don't have semolina or durum flour, all-purpose will work. However, you might need to adjust the hydration.
Nutrition
Serving: 1 | Calories: 341kcal | Carbohydrates: 68g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 294mg | Potassium: 414mg | Calcium: 34mg | Iron: 3mg
