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I made some a while back....I followed a recipie in a well known chefs book..but found it really hard without a pasta machine. I know it was demonstrated on GFL yesterday with and without a machine....but the biggest problem I had was that the pasta was so elastic..it would not roll flat enough for me and kept springing back. I read a tip once how to solve that..but have forgotten what it was...was it something to do with chilling it does anyone know? I want to buy a pasta machine...but have no idea what is the best buy.

Gnocchi is the type made from potatoes, or can be made with cheeses, etc..I'm not sure that it is a pasta so much..but am probably wrong...I am new on here, and everything I know is through my mum, the TV and cookery books..so am hoping to get even more educated on here! So please let me know if I say anything incorrect..I love learning new things!

I do know that pasta is cooked when it is 'al dente'..wish kind of means that the pasta is tender but with a bite..you just know I think. Over cooked pasta is horrible! I saw Tamasin Day Lewis demonstrate a while back on how to tell if it is done or not..throw it against a wall and see if it sticks.

I tried that with some spaghetti but it made a mark on the wall, then just fell off the wall and landed on top of the cat..so I don't use that particular method anymore.