• 200g (7 oz) semolina flour • 100g (3.5 oz) water • 1 tsp salt
Instructions:
1. Make the dough and let it rest, wrapped in plastic wrap, for 30 minutes. 2. Roll out the dough to 5 mm (0.2 in) thick and cut it into strips (use a Chitarra for extra precision). 3. Using a knife or a spatula drag the pieces of dough over a gnocchi board and pinch the opposite sides together.
🔔 Secret tip: Avoid using olive oil when making the dough. This will result in a stiffer dough, which will emboss the gnocchi board pattern more effectively.
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⬇️ How to make Spizzulus.
📕 For the dough:
• 200g (7 oz) semolina flour
• 100g (3.5 oz) water
• 1 tsp salt
Instructions:
1. Make the dough and let it rest, wrapped in plastic wrap, for 30 minutes.
2. Roll out the dough to 5 mm (0.2 in) thick and cut it into strips (use a Chitarra for extra precision).
3. Using a knife or a spatula drag the pieces of dough over a gnocchi board and pinch the opposite sides together.
🔔 Secret tip: Avoid using olive oil when making the dough. This will result in a stiffer dough, which will emboss the gnocchi board pattern more effectively.
Snack.