Alemarsi

First time ever for Gnocchi. Was very good.

This is the first time I made these egg noodles. A couple of tweaks. Eggs need to be at room temperature. Cold eggs will freeze up your dough and it won’t knead as easily. I floured the wooden board to prevent the dough from sticking to the wood. Also, depending on the consistency of the dough, you may need to add some water to the dough. After I cut the dough, I placed the pasta on a floured sheet to dry. Since I was making the pasta the next day, I placed the pasta on a cookie sheet lined with wax paper. Continue to line with wax paper for each layer of pasta. Store the pasta in the refrigerator until you are ready to use the next day.

I felt like this needed more seasoning or...something. It tasted and texturally felt like I was mostly just eating crushed tomatoes. Wouldn't make again.

It was popular with all ages but husband and I decided if we made it again we would go down to one lemon...too tangy. Otherwise great. Maybe our lemons were too big, who knows?

The dish is comforting, but the tangy tomato sauce overpowers the dish. I think the dish needs garlic and Italian seasoning.