Today I am back with a traditional recipe from the south of Italy: Baked Ndunderi (pronounced “doon-der-ee”) . Ndunderi are hand-made gnocchi-like pasta from the Amalfi Coast, near Naples. I must admit that, unfortunately, this pasta is not very well known around Italy, which is a real pity as it tastes amazing. Ndunderi are a very ancient form of pasta and are even recognized as such by UNESCO. In Roman times, they were made with spelt flour and curdled milk, but nowadays they are made with all purpose flour, egg yolks and ricotta. Even though the recipe is similar to the one for ricotta gnocchi, the final result is bigger in size and less fluffy… the texture is more similar to pasta than gnocchi. Today I will show you how to make Ndunderi pasta by hand and I will also show you how to cook them. I love to serve them with a simple tomato sauce, cover them with smoked scamorza and grated Parmigiano Reggiano and bake them until the cheese melts. YUM! This dish would be a great addition to your holiday menu! Buon appetito!
- 1 onion chopped
- 4 tbsp extra virgin olive oil
- 300 gms – 10 oz. cherry tomatoes halved
- 4 basil leaves
- Salt to taste
- 250 gms – 9 oz. ricotta
- 3 egg yolks
- 200 gms – 1 ½ cups or a bit more all-purpose flour
- 1 tbsp Parmigiano Reggiano or Pecorino Romano finely grated
- ¾ tsp salt
- 1 pinch pepper
- 1 pinch nutmeg
- 150 gms – 5 oz. smoked scamorza chopped or sliced
- Parmigiano Reggiano finely grated
Put all the ingredients in a bowl and mix them well.
When they are well combined put the mixture on a board and knead well, adding extra flour (if required) until the dough stops sticking to your hands.
Divide the dough in 8 to 10 balls. Roll each ball of dough using your fingertips into ropes about 2 cm (3/4 inch) thick.
Then cut the ropes of dough into 3.5 cm (1.5 inch) pieces and place them on a floured tray.
Give the ‘ndunderi their traditional shape, by rolling them on the ribs of a fork with your thumb or by using a gnocchi tool.
To cook the ‘ndunderi, take a large pot and fill it with water. Put the pot on the fire and add a handful of sea salt into the water. When the water is boiling, put the pasta in. Simmer until cooked through (you will need to taste them as the exact time can vary based on the thickness, type of flour, when you made them etc.).
Drain the ‘ndunderi and put them in the pan with the tomato sauce. Mix well.