Put the chopped onion in a pot. Add the extra virgin olive oil and lightly fry them on a low flame until soft.

Now add the tomatoes and break these apart with the wooden spoon. Cover and cook for 5 minutes. Add the basil leaves and salt to taste and remove from the fire.

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.

Put the ‘ndunderi mixed with the tomato sauce in an oven proof dish and top with the smoked scamorza. Sprinkle with some finely grated Parmigiano Reggiano.

Bake in a pre-heated oven at 180°C – 355°F for 5-10 minutes or until the cheese has melted.