Recipe courtesy of David Rocco
Total:
45 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 cups plus 2 tablespoons ricotta cheese
  • 1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese
  • 1 cup flour
  • 2 teaspoons grated nutmeg
  • 2 egg yolks
  • Salt and freshly ground black pepper

Directions

In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour.

Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together.

In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately.

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