Ingredients Wheat flour, eggs, boiling water, and salt.
How Made Two doughs are prepared: one of flour and eggs, the other of flour, boiling water, and salt. The two doughs are kneaded separately until each is firm and smooth. After resting, they are kneaded together until well blended. Tiny gnocchetti are pinched off, then flattened and curled against a wooden board with the pressure of three fingers. The gnocchi are boiled in plenty of salted water.
Also Known As No alternative names.
How Served As pastasciutta, with ragù of mixed meats, prevalently lamb, sprinkled with local pecorino cheese.
