Ndunderi are a sort 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 signifies that every bit is a really huge dumpling.
Ndunderi have an unbelievable and distinctive texture as a result of the thickness creates a large gradient of tenderness: the skin turns into comfortable, 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 necessary to work with ricotta that isn’t too moist. To keep away from this, we suggest putting the ricotta in a fantastic 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 under is by weight after draining.
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NDUNDERI DI MINORI RECIPE
For this recipe, you’ll need:
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7 ounces (200 g) drained ricotta
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1 ¼ cups (150 g) all-purpose flour, plus further 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 types, 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’s going to grow to be and you’ll have to add extra flour which is able to 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 few 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. Lower 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 end result must be a dumpling with a ridged sample on one aspect and a deep gap on the opposite. For those who don’t have a gnocchi board, you possibly can 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 all the pasta dough has been rolled, lower and formed.
To cook dinner the pasta, carry a big pot of water to boil and salt it generously. Fastidiously add the ndunderi into the water, give them a delicate 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.
