'Ndunderi, declared to be one of the most ancient forms of pasta by UNESCO

'Ndunderi is a dumpling like pasta dating back to the ancient Romans which originated in Minori, on the Amalfi Coast. The real 'ndunderi were quite large, about the size of a dumpling. But I prefer this smaller, more delicate version.
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.

Ingredients for 4 servings
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

 Place all ingredients in a bowl and mix. I start with a fork and when it starts to hold together I use my hands.
 Turn the dough out onto a floured board and knead for 5 minutes. The dough will be fairly stiff.
 Cut of a small piece and roll into a rope about the thickness of your index finger.
Cut into 1" pieces (more or less)

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.

 Place the 'ndunderi in floured boards or trays so that are not touching.
 To cook: bring a large pot of water to a full rolling boil. Salt the water. Put the 'ndunderi in to the boiling water. Let them cook about 3 to 4 minutes. The will start floating to the surface when they are done. 'Ndunderi have a rather firm texture because of the semola.
Drain in a colander and season with your preferred sauce. If you opt for the melted butter and fresh herbs, a good mix is parsely, basil, marjorum, thyme, chives along with some chopped garlic.

and.. as Julia would have said had she spoke Latin

Iubeo ut bene cenes! 

a special thank you to Antonio for filming the video!

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