2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
2 pounds/900 g semolina flour
1 cup Parmigiano-Reggiano, plus more for serving
3 1/2 ounces/100 g all-purpose flour
2 tablespoons butter
1 cup heavy cream
Zest and juice of 1 to 2 lemons
It's important to make sure that your ricotta is dry. If there is lots of moisture, line a colander with cheesecloth, put the ricotta in and rest over a bowl. Let it drain overnight in the fridge. If the ricotta is too moist, you'll have to add more flour, which will make your ndunderi too heavy.
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