Today I prepared tricolor fresh egg pasta gnocchetti. I had wanted to try the Colored Fresh Egg Pasta for a while, and I must say I loved the result. I made them by hand with the special cutteror gnocchi board, but I noticed there’s also a specific gnocchetti machine available in the market that I will purchase sooner or later. If you already have it, you’re much more advantaged. But making them by hand is very relaxing. For large quantities, I definitely recommend the machine. You may also be interested in;
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.32 lbs colored fresh pasta
- A few ladlefuls sausage sauce
Tools
- Gnocchi Board
- Dough Scraper
Steps
Prepare the fresh pasta following the recipe. Wrap it in plastic wrap and let it rest for 30 minutes.
In the meantime, prepare the sausage sauce separately.
After the resting time, take back the dough and for each color, make sticks and cut them into small pieces.
Then pass each piece through the cutteror gnocchi board applying light pressure with your index finger.
Occasionally, sprinkle with some re-milled semolina to prevent the gnocchetti from sticking.
Finally, cook for about 15 minutes in plenty of salted water and dress with the sausage sauce or as you prefer.
