Ndunderi are a kind of pasta from Minori, on the Amalfi coast. They’re formed like potato gnocchi, however differ in that the dough is made with ricotta and they’re considerably bigger than conventional gnocchi. The ricotta dough permits for a a lot bigger and thicker pasta, which implies that each bit is a really massive dumpling.
Ndunderi have an unbelievable and distinctive texture as a result of the thickness creates a large gradient of tenderness: the skin turns into delicate, starchy and gooey whereas the within stays agency and al dente. They are often paired with virtually any sauce: from easy tomato sugo to ragù (a preferred alternative in Minori).
When making ricotta dumplings, it’s vital to work with ricotta that isn’t too moist. To keep away from this, we advocate inserting the ricotta in a advantageous mesh sieve suspended over a bowl. Cowl the ricotta in plastic wrap and let it drain within the fridge in a single day. Please observe that the quantity of ricotta listed beneath is by weight after draining.
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NDUNDERI DI MINORI RECIPE
For this recipe, you will have:
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7 ounces (200 g) drained ricotta
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1 ¼ cups (150 g) all-purpose flour, plus additional for dusting
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3 ounces (85 g) Parmigiano-Reggiano cheese, grated
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1 massive egg
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A pinch of grated nutmeg
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Salt
In a bowl, mix the ricotta, flour, cheese, egg, nutmeg, and a pinch of salt. Combine all collectively till a tough dough varieties, then switch to a clear work floor.
Knead the dough till it’s even and not sticky, however attempt not to take action for too lengthy: the extra you knead the dough, the stickier it would develop into and you’ll have to add extra flour which can then make the pasta denser. Place the dough again within the mixing bowl, cowl it with plastic wrap or a lid, and let it relaxation within the fridge for 20 minutes.
After the dough has rested, flippantly mud and rub it with flour and lower off a manageable chunk—a couple of third of the whole. Roll this chunk out beneath your palms right into a thick, even snake—about 1 ½ inches (3.75 cm) thick. Reduce the dough strand into equal items, every about 3 fingers-width lengthy. Liberally mud the items with flour.
Place one piece horizontally on the high of a ridged gnocchi board, held at a forty five° angle with the underside resting in your work floor. Press three finger suggestions into the dough whereas rolling it down the board. The outcome must be a dumpling with a ridged sample on one aspect and a deep gap on the opposite. When you don’t have a gnocchi board, you may merely roll the piece alongside any flat floor and skip the ridged texture. Place the completed pasta piece on a plate or tray dusted with flour and repeat till the entire pasta dough has been rolled, lower and formed.
To cook dinner the pasta, convey a big pot of water to boil and salt it generously. Fastidiously add the ndunderi into the water, give them a mild stir, and allow them to boil till they rise to the floor of the water. Two minutes after they’ve risen, use a slotted spoon to switch them into a big pan of your favourite sauce. Gently toss the pasta and sauce collectively over medium/excessive warmth till the pasta is evenly coated, then serve.