Traditional Minori Pasta with Tomato Sauce

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This pasta is traditional in the small town of Minori, served with a special tomato sauce.

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Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients
 2 cups ricotta cheese
 2 egg yolks
 ¼ cup parmesan cheese
 2 cups all purpose flour
 salt
 pepper
 nutmeg
 ½ lb semolina flour

Directions
1

Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.

2

Add the flour, and mix well into a soft dough.

3

Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces

4

1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.

5

Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.)

6

Cook in boiling salted water until they rise to the surface.

7

Toss with ragu sauce or you can use any pasta sauce you'd like.

Ingredients

Ingredients
 2 cups ricotta cheese
 2 egg yolks
 ¼ cup parmesan cheese
 2 cups all purpose flour
 salt
 pepper
 nutmeg
 ½ lb semolina flour

Directions

Directions
1

Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.

2

Add the flour, and mix well into a soft dough.

3

Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces

4

1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.

5

Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.)

6

Cook in boiling salted water until they rise to the surface.

7

Toss with ragu sauce or you can use any pasta sauce you'd like.

Traditional Minori Pasta with Tomato Sauce