Pasta Dough for Gnocchetti and Reginette

1. Mix the flour and salt and sieve on the work surface. Make a well in the middle and add the egg yolk. First use 100 ml of the water. Pour some of this into the egg yolk and stir with it. Always take some of the edge of the flour with you. Gradually work in the 100 ml of water with a fork until a crumbly dough is formed. Only use the remaining 30 ml if the dough has not yet reached the required consistency. Then continue working with your hands and knead everything into a smooth, elastic, non-sticky and easily malleable dough. Wrap in cling film and let rest for at least 30 minutes at room temperature.

Gnocchetti:

1. They got the name because they are similar to the gnocchi (originally consisting of potatoes and semolina). This “compact” type of pasta is well suited as an insert for liquid dishes, tossed in butter or oil as a side dish for many Mediterranean dishes, and it can also be used to make various salads. They keep their “bite”, do not become mushy and do not subsequently swell.
2. Divide the dough into several portions and form a roll of approx. 1 cm in diameter from each. If the dough sticks very easily after resting, sprinkle some pasta flour and place it on both sides. It no longer adheres and is easy to work with. The rolls are then cut into 1 cm pieces.
3. Place the wooden board in front of you on the work surface so that the grooves are horizontal. Then you place a piece on the lower third of the board, press your thumb into the lower edge of the dough and push it with pressure towards the upper edge of the board. The dough piece forms a “groove”, i.e. the dough arches around the thumb, forms a cavity on the inside and the grooves on the outside leave the typical stripes. This preparation is very quick.
4. Place the finished gnocchetti on a baking tray sprinkled with pasta flour and toss them in it a little more.
5. They are cooked in well-salted water. The cooking time can be between 3 and 8 minutes. Please test the firmness yourself and decide. They rise to the surface quite quickly when cooked. From there you can test how soft or firm you want them to be. They should only be drained and not quenched with cold water. It is advisable, if the further processing is not carried out the same, to swirl it in a little neutral oil. Neutral, so that you can use either butter or intense olive oil for later processing and the taste of the olive oil does not drown everything out from the start.

Reginette:

1. Roll out the dough – if available – with the pasta machine from level 0 – 5. At level 0 – 2, pull the dough through at least 3 times per level and fold it up again and again after each pull-through. From level 3 then only pull through once. From level 5, attach the attachment for the reginette and push the thin sheets of dough through. Immediately place the pasta on a baking tray sprinkled with pasta flour, roll it in it and loosen it up.
2. If there is no pasta machine, roll out the dough in several portions on a surface floured with pasta flour, about 20 x 10 cm in size and 1 – 1.2 mm thin. Smaller areas can be processed more easily. Then beat the thin dough 3 times on top of each other from the narrow side and cut it into strips about 8 mm wide using the wave wheel. Unroll this immediately and place on a baking tray sprinkled with pasta flour. Swivel in it and loosen it up.
3. They are cooked in plenty of well-salted water. The cooking time is between 2 and 6 minutes. Freshly made pasta is actually ready very quickly. So take a sample from the 2nd minute and determine yourself which degree of cooking is desired. They should already have a very slight “bite”, but they should no longer be hard on the inside.
4. Again, it is recommended that you just pour them off and not scare them off with cold water. If the further processing does not take place immediately, then also toss the pasta in a little neutral oil. (see above)
5. This type of pasta is common and can be used anywhere.
6. The amount of ingredients mentioned above resulted in approx. 460 g of fresh, raw pasta – regardless of the type. The above-mentioned number of people depends on the appetite of the eater. With us, the amount for 4 people. Enough, as there was a side dish each.