Niyokki Potato Pasta Recipe
This potato pasta, which is an Italian classic, is a delicious and good choice for those who love vegetarian cuisine. The story dates back to the periods of poverty that cannot be found. You can prepare this recipe as simple or enrich it with various pasta sauces. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 30 Min
Cook: 10 Min
| Ingredients for Meal: | |||
| Potatoes (Medium size) | 4 Qty | ||
| Flour | 1 Cup | ||
| Egg | 2 Qty | ||
| Aged Kashar (Cheddar) (If Any, Parmesan) | 1 Tbsp | ||
| Liquid Oil | 1 Tsp (large) | ||
| Salt | 1 Tsp (large) | ||
| Ingredients for Sauce: | |||
| Tomato (Medium size) | 4 Qty | ||
| Fresh Basil | 5.6 Leaves | ||
| Olive Oil | 1 Half Cup | ||
| Garlic (crushed) | 3 Clove | ||
Steps:
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Wash the potatoes and boil them without peeling them until they are soft. Peel the cooked potatoes and put them in a mixing bowl.
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While the potatoes are hot, mash with a masher to a smooth paste. Add the eggs one by one, breaking them in and beating them. Add the semolina flour (semolina) or flour little by little to the mixture until it gets a dough consistency and knead well.
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Let your dough rest for five to ten minutes, while you can prepare your tomato sauce. Cooked niyokki should be ready at the same time as they need to be put into sauce and cooked together as soon as they are taken out of the water.
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Divide the rested dough into meringues and roll it out with the help of a rolling pin without thinning it too much. Cut into small finger-thick strips and roll.
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Cut the strips into 2 cm pieces and roll them into shape on a fork. In order for the sauce to penetrate and work well into the dough, it must be indented in shape.
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You can shape the dough with a fork as well as make small balls and press them with a clean pen cap to give them round shapes. We tried both ways.
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For the sauce, lightly sauté the finely chopped garlic in the olive oil you heated and add the grated tomatoes. Add the finely chopped basil with salt, pepper and a teaspoon of sugar and cook on low heat until it gets a sauce consistency.
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Add salt and oil to three or four glasses of hot water that you have boiled and reduce the heat. Put the prepared niyokki in the pot. As the pasta cooks, it will float on the water. Take the cooked pasta with a strainer and transfer it to the sauce pan.
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Take the niyokki, which are cooked with sauce in five to ten minutes, on a serving plate and garnish with finely grated parmesan or aged cheddar and fresh herbs, and serve hot. Enjoy your meal!
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Note: You can add a spoonful of butter to increase the flavor while the niokkis are cooking with tomato sauce.
25 Min
