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 signifies that every 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 tender, starchy and gooey whereas the within stays agency and al dente. They are often paired with nearly any sauce: from easy tomato sugo to ragù (a well-liked 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 advocate inserting the ricotta in a wonderful 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.
Watch the Pasta Grammar video:
NDUNDERI DI MINORI RECIPE
For this recipe, you have to:
-
7 ounces (200 g) drained ricotta
-
1 ¼ cups (150 g) all-purpose flour, plus further for dusting
-
3 ounces (85 g) Parmigiano-Reggiano cheese, grated
-
1 massive egg
-
A pinch of grated nutmeg
-
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 now not sticky, however attempt not to take action for too lengthy: the extra you knead the dough, the stickier it can change 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, frivolously mud and rub it with flour and reduce 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. Minimize the dough strand into equal items, every about 3 fingers-width lengthy. Liberally mud the items with flour.
Place one piece horizontally on the prime 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 needs to 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’ll be able to 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, reduce and formed.
To prepare dinner the pasta, convey a big pot of water to boil and salt it generously. Rigorously 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.
