With this pasta, you can also make orecchiette, cavatelli and all durum wheat semolina pasta without egg. Remember that the amount of water is always indicative because the flour absorbs it in different quantities depending on the type used, but also on the atmospheric conditions.
Ingredients for 4 people
300 gr durum wheat semolina flour
150 gr water
For the sauce:
1 bottle of tomato puree
1 clove garlic
1 tablespoon extra virgin olive oil
Hard salted ricotta
On the pastry board, form a mount with the flour, heat the water with a pinch of salt until it is a little more than lukewarm. Slowly pour the water into the fountain, while with the right hand you begin to knead with circular movements. Continue to pour in the water until all the flour binds and you get a dough, consistent and difficult to knead. Work it for a long time until you get a smooth and homogeneous dough and place it in the refrigerator wrapped in a film. Let it rest for at least an hour. After the resting time, cut a slice of dough and form a cord of about 8 mm in diameter and keep it covered with a cloth so that it does not dry out. Cut into chunks and shape them into dumplings.
Put a pot of water for the pasta on the stove, in the meantime put the tomato puree, oil and squeeze the garlic clove in a pan - all cold. Cook for 15 minutes and season with salt. Continue cooking over low heat. When the water boils, add salt and the gnocchi which will have to cook for about 8/10 minutes (depending on the thickness). Drain them with a slotted spoon and toss them in the sauce for a couple of minutes, so that the sauce becomes pretty creamy. Remove from the heat and garnish with slices of salted ricotta.