DUNDERI

In a bowl, mix ricotta, grana padano cheese, flour, nutmeg, egg yolks, salt and pepper.

Kneed 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 rest for half an hour.

Grab a handful of dough at a time and roll into a 1-inch thick logs.

Cut logs into 1-inch pieces.

Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap sauce on each cooked dunderi.

Dust a tray with flour and place dunderi on top so they won­t stick together.

In a pot of boiling salted water, cook dunderi for 12 minutes or until they float to the top.

Mix with choice of sauce and serve immediately.