'Ndunderi

By Marymb

Ingredients

• 1 1 1 kilogram fresh ricotta
• 2 2 2 eggs
• 900 900 900 grams semolina flour
• 100 100 100 grams all-purpose flour
• 1 1 1 cup Parmigiano reggiano
• 1-2 zest of 1-2 lemons
• salt
• Sauce
• 2 2 2 tablespoons butter
• 1 1 1 cup heavy cream
• 1 1 1 lemon, juice and zest
• Directions
• 'Ndunderi
• In a mixing bowl, combine ricotta, eggs, and semolina flour and work it into a dough. Add in the parmigiano and small amounts of all purpose flour a little at a time while you knead the dough into a beautiful even consistency.
• to to to a boil, add salt, put your ndunderi in and cook until they rise to the surface. It only takes a few minutes. Drain well and add to your sauce.

Preparation

Step 1

Directions
'Ndunderi

It’s important to make sure that your ricotta is dry. If there is lots of moisture, line a colander with cheesecloth, put the ricotta in and rest over a bowl. Let it drain overnight in the fridge. If the ricotta is too moist, you’ll have to add more flour, which will make your ndunderi too heavy.
In a mixing bowl, combine ricotta, eggs, and semolina flour and work it into a dough. Add in the parmigiano and small amounts of all purpose flour a little at a time while you knead the dough into a beautiful even consistency.
Grab a handful of the dough and roll it into a log about an inch thick. Cut it into pieces about an inch long. These are your ndunderi. Take each piece and with your thumb lightly press and roll them down the back of a fork or against a cheese grater to create ridges.
Bring water to a boil, add salt, put your ndunderi in and cook until they rise to the surface. It only takes a few minutes. Drain well and add to your sauce.