Yes, pinci…like “pinche pasta, no mames!!” Working through some recipes from chef Jenn Louis’ Pasta By Hand to get some more dumpling shape practice. Only took 8 years of professional pasta crafting to confront my gnocchi problem, lol. I have 16 more recipes to work through from this book. Ordered myself a food mill for potato doughs so that I can improve my troubleshooting. I’ll keep posting my progress for fun 🙂
This shape is a 1:1:1 semolina, AP, warm water. Just a touch of salt. 1/8” wide and thick, rolled my hand into rounded strands, like bigoli. Great chew, nice and supple – at the behest of my partner, we had it with garlic, shrimp, calabrian chile, white wine, butter, and lemon zest which was amazing, but the pomodoro suggested in the book would be way better for the entire experience. Curled up a bit real cute-like in the pasta pot. Highly recommend this easy ass shape. And it’s vegan, for those who celebrate.
by suddencreature