INGREDIENTS
1 CONTAINER OF RICOTTA CHEESE
3 CUPS OF ALL PURPOSE FLOUR
1 EGG
COOKED TOMATO SAUCE (MY RECIPE IS ON MY WEBSITE)
1 TEASPOON SEA SALT
DIRECTIONS
- BLEND 1 WHOLE CONTAINER OF RICOTTA CHEESE WITH 1 EGG (I PREFER FRESH RICOTTA)
- ADD 3 CUPS OF FLOUR AND MIX WITH WOODEN SPOON
- THEN KNEAD THE DOUGH WELL AND START FORMING THE PASTA
- ROLL INTO LONG TUBE SHAPED PIECES
- THEN SLICE PIECES INTO 1.5 INCH PIECES
- USING THE BACK OF A FORK FORM THE LINES ON EACH PIECE
- PLACE PASTA ON A FLOUR TRAY WITH PARCHMENT PAPER AND SET IN THE FRIDGE UNTIL READY TO COOK
- ADD TO SALTED BOILING WATER AND COOK UNTIL THEY FLOAT TO THE TOP (JUST A FEW MIN.)
- DRAIN AND ADD YOUR FAVOURITE SAUCE, I PREFER TOMATO SAUCE WITH GNOCCHI
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