Recipe courtesy of David Rocco


  • Level: Intermediate
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 6 servings
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2 cups plus 2 tablespoons ricotta cheese

1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese

1 cup flour

2 teaspoons grated nutmeg

2 egg yolks

Salt and freshly ground black pepper


  1. In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour.
  2. Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together.
  3. In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately.


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