480g (2 cups) whole-milk ricotta cheese, homemade or store-bought
6 egg yolks
45g (1/2 cup) grated parmigiano-reggiano cheese
freshly grated nutmeg
1 teaspoon kosher salt
160g (1 cup + 2 tbsp) all-purpose flour, plus more for dusting
semolina flour for dusting
sauce of your choice (suggestions follow)
In a large bowl, mix the ricotta and egg yolks until smooth. Add the Parmigiano-Reggiano cheese, a few swipes of nutmeg, the salt, and the all-purpose flour and mix with a wooden spoon just until the dough comes together.
Dust 30 g/1⁄4 cup all-purpose flour on the work surface, then scrape the dough from the bowl directly on top of the flour. Sprinkle the top of the dough with an addi- tional 30 g/1⁄4 cup all-purpose flour. This will help prevent the dough from being too sticky to roll.
Line a baking sheet with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and cover the rest with plastic wrap. On an unfloured work surface, use your hands to roll the chunk into a log about 1⁄2 in (12 mm) in diameter. Cut the log into pieces 1⁄2 to 1 in (12 mm to 2.5 cm) long. Place the dunderi on the prepared baking sheet and shape the remaining dough. Make sure that the dunderi don’t touch or they will stick together.
(To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)
Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the dunderi and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce. Serve right away.
Sauce pairings: Traditionally, dunderi are simply dressed with melted butter or Tomato Sauce (page 175).