In the photo to the left they are seasoned with a simple tomato sauce. But they are delicious with pesto, walnut pesto and even just melted butter with fresh herbs and grated parmigiano cheese.
3/4 cup semola flour +3/4 cup or reground semola flour (if you can't find these flours, you can use 3/4 c. all purpose flour + 3/4 c. cream of wheat)
1/2 lb ricotta
1 whole egg + 1 egg yolk
freshly grated nutmet
2 or 3 tablespoons of grated pecorino or parmigiano
1/2 tsp salt
Now comes the tricky part. Hold a fork with the tines on the board and the bottom side of the fork towards you. Take each little piece of pasta and using your index finger roll it off the back of the fork, pressing as you roll it so that you form a concave hollow on one side with your finger and ridges on the other side with the tines of the fork.
This is what your 'ndunderi should look like. This is the same method you use to make potato gnocchi.
and.. as Julia would have said had she spoke Latin
Iubeo ut bene cenes!
a special thank you to Antonio for filming the video!