On Mon, 03 May 2004 10:57:02 GMT, Darryl L. Pierce wrote:

> 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.

Neither did Peter, the potatoes are to mix in with the flour, as another
source of starch, not as a filling.

--
Tim C.