Peter Aitken wrote:

>> The rubberiness is from overworking the dough. I'm not sure of your
>> technique, but the way to make the dough is:
>>
>> 1. build your pile of flour, and hollow out a crater in the middle
>> 2. pour your liquids into the crater, being sure to keep the sides from
>> collapsing
>> 3. using your finger, slowing incorporate flour into the liquid, allowing
>> the liquid to pull in only as much flour as it needs and no more
>> 4. when it has absorbed enough flour to be sticky but hold together, work
>> the dough until is has smooth surface
>> 5. roll into a ball, flatten the ball, wrap in plastic and put it in the
>> fridge for about an hour to hydrate
>
> Where are the potatoes? I neve heard of gnocchi made with just flour.

I said nothing about filling. I gave directions for making the pasta only.

--
Darryl L. Pierce >
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