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