- prep time 0 min
- total time 0 min
- serves 6
1 kilogram fresh ricotta
900 grams semolina flour
100 grams all-purpose flour
1 cup Parmigiano reggiano
zest of 1-2 lemons
2 tablespoons butter
1 cup heavy cream
1 lemon, juice and zest
1. 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.
2. In a mixing bowl, combine ricotta, eggs, and semolina flour and work it into a dough. Add in the parmigiano and small amounts of all purpose flour a little at a time while you knead the dough into a beautiful even consistency.
3. Grab a handful of the dough and roll it into a log about an inch thick. Cut it into pieces about an inch long. These are your ndunderi. Take each piece and with your thumb lightly press and roll them down the back of a fork or against a cheese grater to create ridges.
4. Bring water to a boil, add salt, put your ndunderi in and cook until they rise to the surface. It only takes a few minutes. Drain well and add to your sauce.Sauce
1. In a sauce pan, melt butter and add juice of lemon, zest and cream. Cook until the sauce reduces and thickens.
2. Add the ndunderi with a 4 tbsp cooking water to the sauce and cook all together for a few minutes or until sauce thickens and clings to the sauce.
3. Remove from heat and add a sprinkle of parmigaiano reggiano.