Fresh Pasta or Gnocchi

Instruction​​

• On a cutting board or clean counter surface, put 2 cups of flour in a mound

• Make a well in the middle of the flour

• Whisk 2-3 eggs in a bowl with salt, pepper, and a dash of olive oil

• Add the egg mixture into the flour well and use a fork to slowly incorporate it together

• Once the mixture is thickened, begin kneading with your hands for 5-6 minutes

• It is kneaded enough when you poke it and it springs back

• Roll the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 30 minutes

• Remove from the refrigerator and bring the pasta to a floured surface

• Roll out the dough until you can "read a love letter through it"

• Sprinkle flour over the pasta and cut into your desired shapes/thickness

• Fresh pasta will cook in boiled, salted water within approximately 3 minutes

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Gnocchi:

Same as above, but:

• Substitute 1/2 the flour with shredded/mashed potatoes

• Roll into long, thick rolls and chop into pillow shapes

• Use a fork to imprint the design on both sides

• Cook in boiling water until the gnocchi rises to the top of the water