**The Art of Cooking Nudi: A Step-by-Step Guide**

When it comes to cooking noodles, one type that stands out from the rest is nudie, a traditional Italian pasta dish. Nudi, which translates to "naked," are long, thin noodles made from durum wheat semolina and water. They have a delicate texture and a neutral flavor, making them an excellent base for various sauces.

**Understanding Nudi Rest Time**

One of the most critical factors in cooking nudie is rest time. It's essential to allow the noodles to hydrate in flour for at least six hours, preferably overnight. This process helps develop a skin around the noodle, which builds structure and protects them as they cook, allowing them to stay together.

**Cooking Nudi: A Delicate Process**

To cook nudie, start by boiling salted water and then reducing the heat to a gentle simmer. While the noodles are cooking, melt butter in a small pan over medium-high heat. Add sage leaves to the melted butter and cook until they turn a deep forest green. Remove the sage from the pan and let it cool on paper towels.

Next, add nudie to the pot one or two at a time, and cook for an additional 1-2 minutes to allow them to cook through. The noodles should still be slightly firm in the center. While the noodles are cooking, reduce the brown butter sauce by adding pasta water. This step is crucial in creating a smooth emulsion.

**Adding Sauce and Finishing Touches**

Once the noodles have cooked for an additional minute or two, remove them from the pot and gently strain them into the cooled brown butter sauce. Allow the noodles to rest in the sauce for 1-2 minutes, allowing them to absorb the flavors. Then, sprinkle grated Parmesan cheese over the noodles.

Add a dollop of crispy sage on top of each nudie, followed by a spoonful of the rich and creamy brown butter sauce. Finish the dish with a sprinkle of additional Parmesan cheese, if desired.

**Tips and Variations**

When cooking nudie, it's essential to avoid overcooking them. Nudie should be cooked until they are slightly firm in the center, as they will continue to cook a bit after being added to the sauce.

One common mistake is not allowing enough rest time for the noodles. If you don't give your nudie sufficient time to hydrate and develop their skin, they may fall apart or stick together when cooking.

To add an extra layer of flavor to your nudie, consider adding other ingredients to the brown butter sauce, such as garlic, lemon zest, or diced herbs. Experiment with different combinations to find your perfect sauce.

**Conclusion**

Cooking nudie is a delicate process that requires patience and attention to detail. By following these steps and allowing for sufficient rest time, you'll be rewarded with a dish that's both simple and elegant. Whether you're a seasoned chef or a beginner cook, nudie is sure to become a staple in your pasta rotation.

"WEBVTTKind: captionsLanguage: enthese are tuscan nudity the g is silent and the name nudie is derived from the fact that they're basically naked or nude ravioli it's the ricotta filling of a ravioli made without any pasta and formed into balls very similar in style and technique to gnocchi except we use semolina flour for this recipe we use ragota instead of potatoes and instead of little kind of pillows we roll them up into little balls this recipe has got to be in your pasta rotation they're impressive incredibly delicious and best of all they're very easy to make so let's just jump right into it this recipe starts off with about a pound of rigotta and what i've done here is i've had this draining in a sieve in a bowl for a few hours you could even let it go overnight like gnocchi it's best if the ragota is as dry as it can be after a few hours the moisture starts to seep out of the rigotta and the regulator itself will become drier and drier now that we've drained this what we're gonna do is keep it in that sieve just gonna blot the bottom from any moisture any moisture that's settled at the top can blot see it's much drier now now we're gonna do with this is essentially what we've done in the past see me make whipped virgota a lot i either whip it with a whisk kind of vigorously or i'll throw it in a blender or food processor another way you could do that quickly in restaurants they have these very fine sieves that they push things like mashed potatoes and all sorts of things through to create a very creamy texture and so that we can do that same thing with a sieve if we just push it through we're going to work that right through the sieve and it's just going to make it a little bit creamier and lighter go in with about a half cup of some parmigiano-reggiano one egg a touch of nutmeg i only like a very little you could omit that if you want and some salt then just give that a quick whip together now for the semolina we need it in two places the first time we're gonna use it we're gonna measure it slightly the second time we don't need to really measure we just need uh sort of an abundance here's the key when it comes to gnocchi or something like nudie you want as little flour inside the actual nudi or gnocchi to prevent any sort of tough end result you're literally just adding enough of the semolina to this just to slightly bind it to a point where it can kind of hold a shape but is still slightly tacky that we know is going to be nice and tender at the end so at first what i'm going to do is take about four tablespoons of the semolina four tablespoons is essentially a quarter cup and i think this dough could take about a quarter cup to a half cup to start in the inside and still be able to hold its shape when it cooks so let's work this in and see where we are we're using a spoon just so we can slowly add the right amount that we need and again that's really going to depend on how dry or wet your rigote is that's perfect let me set this aside and we want a sheet tray we're going to take that semolina and just make a bed of the semolina in the sheet tray again we want very little flour inside the nudi we can use as much as we need on the outside that's the secret then what i like to do is i take these spoons and i'm just going to shape little balls and just place it in there and then repeat now you're just using the spoons to create this rough circular shape and to sort of condense the regotta so there's no gaps in the center we're going to use our hands to roll them into balls with the semolina later but the regulator is a little bit tacky so using the spoons helps this process along a lot then we go back over top and just drench them you want to be generous with the semolina you can always reserve what's left over and save this for nudity in the future you just want to take the balls by your hand and then just sort of roll them into a smoother rounder ball you've got plenty of semolina on hand so just make sure your hands always got some semolina in them and roll those balls until they're just nice and smooth and then cover them with semolina and if at any point you see a ball that has sort of crackly edges or is not completely smooth just keep rolling it gently compacting it until they're tacky and smooth and then just coat them in the semolina and then let them rest you want them kind of buried in that semolina as they rest in the refrigerator so that makes about 20 little nudies portioning now becomes what are you gonna do with it for me a main serving would be about seven of these so if i was serving four people i'd have to double this recipe maybe i was serving five people as an appetizer to something else and i could serve each one of them just four of them for a smaller portion then you can get five out of it so it's really sort of up to you this batch makes 20 doubling it makes 40 and you can do your proportions that way but these are perfect now look they're little nice balls they're gonna be perfect i can tell they're gonna be nice and tender they're not gonna be tough they just need to sit in the refrigerator for a minimum the longer the better if you can just kind of keep them overnight they're just gonna really sort of kind of lock in a little bit of a skin again we want to put these in the refrigerator overnight is best but at least six hours in this video i tried to rush it after two to three hours of resting and that's a big mistake which i'm gonna show you in a minute just got a pot of water i'm gonna bring it up to a boil while that comes up to a boil we can just sort of get everything prepared first thing is we're going to take a look they firmed up if any of our slightly misshapen at all you can just gently go through and make them round again if they've like absorbed any of that semolina and get a little tacky just add some more on top i mean look how beautiful that is so we're going to set that off to the side so we're going to make like a lemon brown butter sauce sort of kind of thing first i want to pick off a whole bunch of sage leaves just the leaves no stem probably need about six to ten leaves per plate so we've got our sage just throw that into a little kind of thingy right here set that off to the side we're gonna crisp that up and then crumble it up on top then we need butter now for one portion about seven nudie i'm gonna use approximately half of this stick i'm gonna split that in half i'm gonna use that for frying the sage then i'm gonna use this to finish and emulsify i'm gonna keep this cold in the refrigerator and then for one portion i'll use one quarter of a lemon make sure you get those pits out of there and then grated parmesan on top this comes together really fast probably around five minutes six minutes but you're gonna have to time it properly and nudi cook a little bit longer than most fresh pastas because of their size so let's just jump right into it first i want to show you what not to do time got away from me in this shoot so i tried to cook the nudie after only three hours of rest time and it's just simply not enough time as you can see the result is they instantly start to fall apart in the water so i scrap this batch and let the nudie rest in the refrigerator for another three to four hours to allow the nudity to hydrate in that flour a bit more and what happens is a skin develops around the nudity that builds structure and protects them as they cook so that they can stay together that is only achieved with time about a six hour minimum rest is good overnight is best and four hours later they're in a much better spot to cook i get a pot of water salted and up to a boil and then we want to drop that down to a gentle simmer no rolling boils for cooking nudie next to that pot i want to get a small pan preheating then we're going to gently drop the nutty into the water a couple at a time and let those cook until they float while they cook we can add butter to the hot pan and work on the sauce add the sage to the melted butter and cook on medium to medium-high heat moving around constantly so that they cook evenly until the sage begins to turn a deep forest green once you see this color transformation take over the leaves quickly get them out of the pan to dry on a paper towel and then they're gonna finish cooking as they dry and then let that brown butter continue to brown you can go light or darker on a brown butter i like to go a little bit darker for a little bit more flavor and once i see the color i like i kill the heat and allow that pan and the butter to cool slightly before adding any liquid to it i also want to make sure that we gently nudge the nudie around to make sure they don't stick to the bottom of the pot and by now the nudie should be floating and once they float we want to cook them for another one or two minutes to allow them to cook through all the way by now the butter should be cooled down a bit you want to squeeze in that lemon but be careful there will be a reaction with the hot butter but that's gonna stop the browning of the butter and we can also add some pasta water which is going to do the same and then we just want to reduce the sauce down slightly the nudity should be about 30 seconds away from being done so kill the heat on the sauce and then slowly start to melt in that cold butter one or two cubes at a time until the sauce emulsifies and thickens and then gently strain out the nuty and add them to the sauce but don't agitate them like we normally do with pasta just gently baste them in the sauce for a minute and then you're ready to plate now to plate all we want to do is spoon the seven nutty into sort of this circular pattern and then we're gonna spoon over that brown butter sauce atop each nudie and once we have a nice layer of sauce covering each nudie we're gonna generously grate some parmesan or reggiano on top then we can take that crispy sage and crumble it up into little crispy sage bits and then we're gonna add a little dollop of that on top of each nudi and then we're ready to serve it's so delicious nudie the inside is nice it's airy it's light it's tender it's not dense or tough really is a beautiful thing recipe down in the description this must be in your pasta rotation give it a try let me know what you think down in the comments i'll see you next time until then take care of yourself and go feed yourself for more delicious recipes got a few more on the screen right now like this beef stroganoff that you've really got to try and thank you for watchingthese are tuscan nudity the g is silent and the name nudie is derived from the fact that they're basically naked or nude ravioli it's the ricotta filling of a ravioli made without any pasta and formed into balls very similar in style and technique to gnocchi except we use semolina flour for this recipe we use ragota instead of potatoes and instead of little kind of pillows we roll them up into little balls this recipe has got to be in your pasta rotation they're impressive incredibly delicious and best of all they're very easy to make so let's just jump right into it this recipe starts off with about a pound of rigotta and what i've done here is i've had this draining in a sieve in a bowl for a few hours you could even let it go overnight like gnocchi it's best if the ragota is as dry as it can be after a few hours the moisture starts to seep out of the rigotta and the regulator itself will become drier and drier now that we've drained this what we're gonna do is keep it in that sieve just gonna blot the bottom from any moisture any moisture that's settled at the top can blot see it's much drier now now we're gonna do with this is essentially what we've done in the past see me make whipped virgota a lot i either whip it with a whisk kind of vigorously or i'll throw it in a blender or food processor another way you could do that quickly in restaurants they have these very fine sieves that they push things like mashed potatoes and all sorts of things through to create a very creamy texture and so that we can do that same thing with a sieve if we just push it through we're going to work that right through the sieve and it's just going to make it a little bit creamier and lighter go in with about a half cup of some parmigiano-reggiano one egg a touch of nutmeg i only like a very little you could omit that if you want and some salt then just give that a quick whip together now for the semolina we need it in two places the first time we're gonna use it we're gonna measure it slightly the second time we don't need to really measure we just need uh sort of an abundance here's the key when it comes to gnocchi or something like nudie you want as little flour inside the actual nudi or gnocchi to prevent any sort of tough end result you're literally just adding enough of the semolina to this just to slightly bind it to a point where it can kind of hold a shape but is still slightly tacky that we know is going to be nice and tender at the end so at first what i'm going to do is take about four tablespoons of the semolina four tablespoons is essentially a quarter cup and i think this dough could take about a quarter cup to a half cup to start in the inside and still be able to hold its shape when it cooks so let's work this in and see where we are we're using a spoon just so we can slowly add the right amount that we need and again that's really going to depend on how dry or wet your rigote is that's perfect let me set this aside and we want a sheet tray we're going to take that semolina and just make a bed of the semolina in the sheet tray again we want very little flour inside the nudi we can use as much as we need on the outside that's the secret then what i like to do is i take these spoons and i'm just going to shape little balls and just place it in there and then repeat now you're just using the spoons to create this rough circular shape and to sort of condense the regotta so there's no gaps in the center we're going to use our hands to roll them into balls with the semolina later but the regulator is a little bit tacky so using the spoons helps this process along a lot then we go back over top and just drench them you want to be generous with the semolina you can always reserve what's left over and save this for nudity in the future you just want to take the balls by your hand and then just sort of roll them into a smoother rounder ball you've got plenty of semolina on hand so just make sure your hands always got some semolina in them and roll those balls until they're just nice and smooth and then cover them with semolina and if at any point you see a ball that has sort of crackly edges or is not completely smooth just keep rolling it gently compacting it until they're tacky and smooth and then just coat them in the semolina and then let them rest you want them kind of buried in that semolina as they rest in the refrigerator so that makes about 20 little nudies portioning now becomes what are you gonna do with it for me a main serving would be about seven of these so if i was serving four people i'd have to double this recipe maybe i was serving five people as an appetizer to something else and i could serve each one of them just four of them for a smaller portion then you can get five out of it so it's really sort of up to you this batch makes 20 doubling it makes 40 and you can do your proportions that way but these are perfect now look they're little nice balls they're gonna be perfect i can tell they're gonna be nice and tender they're not gonna be tough they just need to sit in the refrigerator for a minimum the longer the better if you can just kind of keep them overnight they're just gonna really sort of kind of lock in a little bit of a skin again we want to put these in the refrigerator overnight is best but at least six hours in this video i tried to rush it after two to three hours of resting and that's a big mistake which i'm gonna show you in a minute just got a pot of water i'm gonna bring it up to a boil while that comes up to a boil we can just sort of get everything prepared first thing is we're going to take a look they firmed up if any of our slightly misshapen at all you can just gently go through and make them round again if they've like absorbed any of that semolina and get a little tacky just add some more on top i mean look how beautiful that is so we're going to set that off to the side so we're going to make like a lemon brown butter sauce sort of kind of thing first i want to pick off a whole bunch of sage leaves just the leaves no stem probably need about six to ten leaves per plate so we've got our sage just throw that into a little kind of thingy right here set that off to the side we're gonna crisp that up and then crumble it up on top then we need butter now for one portion about seven nudie i'm gonna use approximately half of this stick i'm gonna split that in half i'm gonna use that for frying the sage then i'm gonna use this to finish and emulsify i'm gonna keep this cold in the refrigerator and then for one portion i'll use one quarter of a lemon make sure you get those pits out of there and then grated parmesan on top this comes together really fast probably around five minutes six minutes but you're gonna have to time it properly and nudi cook a little bit longer than most fresh pastas because of their size so let's just jump right into it first i want to show you what not to do time got away from me in this shoot so i tried to cook the nudie after only three hours of rest time and it's just simply not enough time as you can see the result is they instantly start to fall apart in the water so i scrap this batch and let the nudie rest in the refrigerator for another three to four hours to allow the nudity to hydrate in that flour a bit more and what happens is a skin develops around the nudity that builds structure and protects them as they cook so that they can stay together that is only achieved with time about a six hour minimum rest is good overnight is best and four hours later they're in a much better spot to cook i get a pot of water salted and up to a boil and then we want to drop that down to a gentle simmer no rolling boils for cooking nudie next to that pot i want to get a small pan preheating then we're going to gently drop the nutty into the water a couple at a time and let those cook until they float while they cook we can add butter to the hot pan and work on the sauce add the sage to the melted butter and cook on medium to medium-high heat moving around constantly so that they cook evenly until the sage begins to turn a deep forest green once you see this color transformation take over the leaves quickly get them out of the pan to dry on a paper towel and then they're gonna finish cooking as they dry and then let that brown butter continue to brown you can go light or darker on a brown butter i like to go a little bit darker for a little bit more flavor and once i see the color i like i kill the heat and allow that pan and the butter to cool slightly before adding any liquid to it i also want to make sure that we gently nudge the nudie around to make sure they don't stick to the bottom of the pot and by now the nudie should be floating and once they float we want to cook them for another one or two minutes to allow them to cook through all the way by now the butter should be cooled down a bit you want to squeeze in that lemon but be careful there will be a reaction with the hot butter but that's gonna stop the browning of the butter and we can also add some pasta water which is going to do the same and then we just want to reduce the sauce down slightly the nudity should be about 30 seconds away from being done so kill the heat on the sauce and then slowly start to melt in that cold butter one or two cubes at a time until the sauce emulsifies and thickens and then gently strain out the nuty and add them to the sauce but don't agitate them like we normally do with pasta just gently baste them in the sauce for a minute and then you're ready to plate now to plate all we want to do is spoon the seven nutty into sort of this circular pattern and then we're gonna spoon over that brown butter sauce atop each nudie and once we have a nice layer of sauce covering each nudie we're gonna generously grate some parmesan or reggiano on top then we can take that crispy sage and crumble it up into little crispy sage bits and then we're gonna add a little dollop of that on top of each nudi and then we're ready to serve it's so delicious nudie the inside is nice it's airy it's light it's tender it's not dense or tough really is a beautiful thing recipe down in the description this must be in your pasta rotation give it a try let me know what you think down in the comments i'll see you next time until then take care of yourself and go feed yourself for more delicious recipes got a few more on the screen right now like this beef stroganoff that you've really got to try and thank you for watching\n"