- 500g of Ricotta
- 1 ¼ Cup pf Flour
- 1 Egg
- ½ Cup of Shredded Cheese
- 1 Teaspoon of Salt
- Make a ring with the flour. I used wholemeal rye flour.
- In the middle, we will put all the ingredients.
- Start mixing everything together with a fork. The dough is somewhat sticky but soft. Try to add as little flour as possible to avoid having a tasteless dough after cooking.
- Make strings and cut into 1cm pieces. These can go as they are, or you can roll them through a fork for a curly classic Argentinian ñoqui look.
- Boil a pot with water and salt. Once it is boiling you through the pasta in. As soon as they start to float they are ready to serve.
- I put them in a baker, add some sweet cream, tomato sauce, and spread more shredded cheese on top before serving.
- For vegan options, you can avoid eggs in all steps or replace them for hydrated flaxseeds.
- You can also use the bagasse from the vegan homemade milk to replace the ricotta.
- For a Gluten-Free version, you can use any kind of flour such as semolina, chickpea, corn, or any other of your choice. Preferably use more mild-flavored flours.