
Gnochetti won’t cook all the way through. It’s still raw on the inside after boiling for 20 minutes. What did I do wrong?
I used 250g semolina, 112g hot water. Combined until it formed a ball, then kneaded for 5 minutes. Let rest covered in Saran Wrap for 15 minutes, then kneaded until smooth (it was really hard still). I boiled immediately after shaping.