The flour and water dumplings are as delicious as potato dumplings, but much quicker to make. I often prepare them on Sundays when I want a tasty first course but don’t have much time. As soon as the water boils, I add the flour and stir, then knead and shape the dumplings.
Perfect for those who, like me, love homemade cooking, flour and water dumplings are ideal with simple sauces like butter and sage, or a quick basil sauce. But I assure you that even with more elaborate sauces like Sunday ragù, they always deliver a genuine and satisfying result.
Get busy in the kitchen, prepare your fragrant delights and let me know in the comments how they turned out 👩🍳⏲️
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 397.32 (Kcal)
- Carbohydrates 77.95 (g) of which sugars 1.07 (g)
- Proteins 10.06 (g)
- Fat 7.86 (g) of which saturated 1.28 (g)of which unsaturated 1.52 (g)
- Fibers 13.71 (g)
- Sodium 973.77 (mg)
Indicative values for a portion of 233 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Here’s what you need to prepare the flour and water dumplings
- 3 1/3 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 2 cups water
Preparation of Flour and Water Dumplings
Preparing flour and water dumplings is really simple. First, take a pot and add the water, extra virgin olive oil, and salt.
Bring the water to a boil, when the water boils add the flour and stir well until you get a lump-free mixture that detaches from the sides of the pot. Transfer the dough to a work surface (if the dough is too hot, let it cool a bit), knead it until it’s smooth and lump-free. Form a loaf, cover it and let it rest for at least 15 minutes.
Cut into wedges and then cut into smaller pieces that you will stretch into small logs, then cut each into cubes of about 3/4 inch.
Press them with your finger to create a central indentation, or if you want to make them prettier, mark them with a gnocchi board or with the tines of a fork; this way they will hold more sauce. As you prepare them, place the flour and water dumplings on a tray dusted with semolina or flour.
To cook the dumplings, bring plenty of salted water to a boil and as soon as it boils, drop in the dumplings. As soon as they rise to the surface, drain them using a colander or slotted spoon and season them as you like.
With this recipe, your flour and water dumplings will always be perfect, ready to delight everyone’s palate! 😊
Advice
Advice
Flour: for a firmer result, you can replace part of the all-purpose flour with semolina flour.
Condiments: flour and water dumplings can be dressed with butter and sage, fresh tomato sauce with added mozzarella, and baked, or simply with extra virgin olive oil and grated Parmesan. They will always be delicious.
Preparation in advance: You can make the dumplings in advance and freeze them. Arrange them on a floured tray, freeze them, and then transfer them to food bags. In this case, they should be cooked directly from frozen.
Notes
The consistency of the dough can vary slightly depending on the type of flour used. If the dough is too soft, add a little more flour.
Do not overwork the dough, the dumplings should remain soft.
FAQ (Questions and Answers)
Can I use other types of flour?
Yes, you can experiment with whole grain or durum wheat flours, but the dough might require more water.
How can I prevent the dumplings from sticking together?
Use semolina or flour when transferring them onto the tray and try not to overlap them.
Can I use cold water for the dough?
No, hot water is essential to lightly “cook” the flour and make a workable dough.
