I went into making Storapretis with the arrogance of a five year old. Growing up next door to my Italian grandmother I spent hours, upon hours making Cavatelli pasta. Painstakingly rolling and folding each little piece of pasta.
My grandmother never used a recipe. She would just dump some flour on a board. Make a well, crack an egg into it, mix it up and decided by the feel of the air how much salt and water to add. The pasta always came out terrific.
So I thought I could do the same thing with the Storapretis, which translates to "priest choker"... not that any priest would ever eat too much pasta and choke...? That's another story.
I read through Dorie's recipe and decide that there was too much spinach and mint, so I cut back on both. I also read from our forum that the dough was very sticky, so I doubled the flour.
I mixed it all in a food processor and rolled the Storzapretis out by dipping balls into a little flour. It was easy. I froze them, plopped them in boiling water an hour later; as soon as they floated I fished them out. I couldn't get them out of the water fast enough and half of my gnocchi turned to mush.
When I bit into one I realized why Dorie put so little flour in her recipe... they tasted like raw flour. So, I topped them with some sauce and mozzarella and put them into the oven to bake.
When they came out they still tasted like raw dough. My family and I ate the melted mozzarella and sauce over some sausages that I fried up... oh, well, for once I really should have stuck to the recipe.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.