{"id":2627,"date":"2018-02-26T19:02:09","date_gmt":"2018-02-26T19:02:09","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=2627"},"modified":"2026-03-08T20:54:24","modified_gmt":"2026-03-08T20:54:24","slug":"gogges","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/gogges\/","title":{"rendered":"GOGGES"},"content":{"rendered":"

Gogges is a quite simple dish! Plain, imposing in taste, tough to make and ultimately rewarding. That\u2019s why I\u2019ve recruited an expert in gogges, my mother, to prepare this recipe.<\/span><\/p>\n

I don\u2019t want to discourage you from making them – on the contrary, it\u2019s worth the trouble.<\/span><\/p>\n

With three simple, common ingredients – flour, water and salt – and a little bit of practice, you can make a majestic dish. The small pieces of dough are kneaded, \u201choled in\u201d as we say at Niata, into small pieces of pasta that look like clams. The ridges on the wood surface you\u2019ll knead them on will create a ribbed kind of pasta, and that\u2019s the exact element that makes it puffy and tasty<\/span>.<\/p>