Here, I will suggest an easy Italian pasta dish for you and your family members. The dish is Homemade Gnocchetti Pasta that is prepared with just two simple ingredients, and I am sure this pasta will give you all the taste and textures. This is tasty, shell-shaped pasta that is easy to make and even my daughter, who is a beginner pasta maker, has managed to impress me. In my family, gnocchetti is often served on special occasions and family dinners. With just two ingredients- semolina flour and water—you can have heavenly pasta on your table.
Table of Contents
What is so special about the Homemade Gnocchetti Pasta Recipe?
This typical Italian Gnocchetti pasta holds a special place due to its unique characteristics. The foremost is that it is soft due to the combination of flour and water. It becomes tender when cooked properly. Also, the pasta pairs well with various sauces– red tomato sauce as well as creamy white sauce. The pasta is made from scratch and involves a primary process of shaping it into small, ridged pasta pieces. What these ridges do is help the sauce cling better to the pasta. You can even customize the pasta by adding herbs while doughing. It truly shows the tradition and art of Italian cuisine that have been passed down through generations.
Homemade Gnocchetti Pasta Ingredients
- 250 grams of semolina flour
- 125 ml water (room temperature)
The prep time for homemade gnocchetti pasta can vary depending on the recipe and techniques used in the cooking. It takes approximately 30 to 45 minutes for preparation, which includes mixing the dough, shaping the gnocchetti, and creating ridges on the gnocchetti pieces. However, as far as the cooking is concerned, it takes 2 to 4 minutes for the gnocchetti to boil in the water until they are fully cooked through. Isn’t it simple and quick to make homemade Gnocchetti pasta? Do try the recipe at home and let us know how your experience was. You can leave comments in the below section.
Recipe Tips and Notes
- Slowly add water to the flour for pasta dough, adjusting as required for the right consistency.
- Knead dough by pressing it forward and back with your hand.
- Keep pasta dough covered in plastic to stop drying.
- Dust smaller pasta shapes with semolina flour to stop sticking.
- Fresh pasta cooks fast (5-7 minutes), taste for doneness, and simmer in the sauce for added flavor.
- If not cooking instantly, cover it on a cookie sheet with plastic wrap and keep it in a cool, dry place for up to 2 days.
- For longer storage, freeze it: Spread pasta on a cookie sheet, dust with semolina flour, freeze until solid, then transfer to a freezer bag. This prevents sticking.
How To Shape The Gnocchetti
- Take a piece of the dough, about ⅙ of it, and keep the rest covered to stop drying. It's essential not to add any flour to the dough or the tabletop at this step.
- Roll the cut piece of dough into a string, about 1.5 cm (½ inch) thick, using the palms of your hands. Then, using a cutter, cut the rope into small pieces, also about 1.5 cm (½ inch) wide.
- To make the gnocchetti pasta shape, roll each piece of dough firmly with the side of your thumb away from you, move down on the board, and flick it away at the end.
- Your thumb will recommend the pasta roll a full circle, forming the gnocchetti shapes. Optionally, you can spread the gnocchetti pieces with some semolina flour to control sticking.
Storing and freezing instructions
- If not cooking instantly, cover it on a cookie sheet with plastic wrap and keep it in a cool, dry place for up to 2 days.
- For longer storage, freeze it: Spread pasta on a cookie sheet, dust with semolina flour, freeze until solid, then transfer to a freezer bag. This prevents sticking.
Homemade Gnocchetti Pasta Recipe
PREP TIME: 45 MINUTES || COOK TIME: 5 MINUTES || COURSE: PASTA || CUISINE: ITALIAN- AMERICAN
Ingredients
- 250 grams of semolina flour
- 125 ml water (room temperature)
- Salt to boil the pasta
Equipment
Instructions
Making the Pasta Dough:
- In a bowl, add semolina flour first
- Pour room-temperature water into the semolina flour gradually, blending it with your other hand or a spoon as you pour. Once you’ve blended them, shape the blend into a large dough ball and transfer it to the tabletop.
- Knead it for 10 minutes. The dough should be soft at the end with elasticity.
- Move it into a ball, cover it with plastic wrap, and let it rest for 30 minutes.
Making the Gnocchetti:
- Take a piece of the dough, about ⅙ of it, and keep the rest covered to stop drying. It’s essential not to add any flour to the dough or the tabletop at this step.
- Roll the cut piece of dough into a string, about 1.5 cm (½ inch) thick, using the palms of your hands. Then, using a cutter, cut the rope into small pieces, also about 1.5 cm (½ inch) wide.
- To make the gnocchetti pasta shape, roll each piece of dough firmly with the side of your thumb away from you, move down on the board, and flick it away at the end.
- Your thumb will recommend the pasta roll a full circle, forming the gnocchetti shapes. Optionally, you can spread the gnocchetti pieces with some semolina flour to control sticking.
Cooking the Gnocchetti Pasta:
- Cook the gnocchetti pasta in a pot of generously salted boiling water. Cook until they are al dente, which normally takes about 5-7 minutes depending on the pasta’s size.
- You’ll know they’re prepared when they float to the surface, but it’s always a good idea to taste a piece to confirm it’s cooked perfectly.
- Move the cooked pasta to a pan having your preferred sauce, adding a generous splash of pasta water.
- Cook them in the sauce for an additional 1-2 minutes. To help, grate some fresh pecorino Romano or Parmigiano Reggiano cheese on top for extra flavor. Enjoy!
Nutrition
| Calories: | 130-160kcal |
| Carbohydrates: | 25-30g |
| Protein | 2-4g |
| Total Fat: | 1-2g |
| Dietary Fiber: | 1-2g |
DID YOU MAKE THIS RECIPE?
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NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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