3 to 4servings as a main dish
Small disks of taro abacus resemble a springy, sticky version of Italian gnocchi. Asians like the chewy texture, but others may find it too gummy for their tastes. The tapioca starch produces a texture similar to Japanese mochi. The soft disks of fresh pasta readily absorb the seasonings and sauces they cook with.
You can make and boil the fresh pasta disks up to two days ahead, and then cover and refrigerate them. They will be a bit firmer and chewier than fresh-cooked pasta.