Ndunderi of Minori are a type of handmade fresh pasta, typical of the renowned Amalfi coast town and especially prepared during the celebrations of the Patron Saint Trofimena. These are delicious ricotta dumplings and can be seasoned as you prefer!
Their history is ancient. Legend has it that initially they were balls that consisted of a kind of dumplings made with spelt and curdled milk. The pasta makers of Minori modified the recipe by mixing flour and curdled milk, or alternatively ricotta, adding egg and grated cheese.
The best seasoning is surely the classic tomato sauce, perhaps with some minced meat or sausage, but the “ndunderi” can be paired with any type of seasoning.
You will definitely like these recipes as well:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 285.58 (Kcal)
- Carbohydrates 25.14 (g) of which sugars 0.96 (g)
- Proteins 16.46 (g)
- Fat 13.74 (g) of which saturated 6.02 (g)of which unsaturated 3.99 (g)
- Fibers 0.89 (g)
- Sodium 359.57 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS NDUNDERI of Minori
- 24.7 oz ricotta
- 2 1/2 cups all-purpose flour
- 3.5 oz caciocavallo cheese (grated)
- 5 egg yolks
- to taste nutmeg
- to taste pepper
- to taste salt
Tools
- 1 Gnocchi board
PREPARATION NDUNDERI of Minori
Mix in a large bowl the ricotta, egg yolks, grated caciocavallo, salt, a sprinkle of nutmeg, and pepper.
Add the flour and knead everything by hand. The result should be a homogeneous and soft dough that must rest in the fridge for about 30 minutes.
Now form the classic rolls (a bit larger than classic potato gnocchi) that you will cut into pieces of about 1 1/4 inches each. Then pass them on the tines of a fork or on the appropriate gnocchi board.
Cook the ndunderi in salted water until they float to the surface. At this point, drain them with a slotted spoon.
Adriana’s Advice
The traditional recipe calls for the use of Agerola caciocavallo, which can be replaced with Parmesan cheese.
