How to Make Pasta
Question: What type of potato do you think is best for making a nice light gnocchi?
Mario Batali: Old russets, never a waxy or "new" potato.
Question: Mario, what is the secret to keeping gnocchi light? Mine are too dense and heavy.
Mario Batali: Work the flour in to the potatoes when they are still warm and do not knead them other than just bringing the dough together.
- Interview with TV Chef Mario Batali
- Mario Batali's Passport to Eataly
- Batali the Home Boy
- Spanish Road Trip with Mario Batali and Gwyneth Paltrow
- Team Mario Batali's Vegetable Challenge
Question: Chef, I can't seem to get my pasta dough to come together when I use my mixer or by hand most of the time, but some of the time it's just fine. Next time do I just need to keep adding water? Another egg?
Mario Batali: It's better to start a little wetter than a little drier so add an egg and add flour a bit at a time till it feels right.