480grams(2 cups) whole-milk ricotta cheese, homemade or store-bought
6egg yolks
45grams(½ cup) grated Parmigiano-Reggiano cheese
Pinchfreshly grated nutmeg
1teaspoonkosher salt
160grams(1 cup plus 2 tablespoons) all-purpose flour, plus more for dusting
Semolina flourfor dusting
Sauce:
113grams(1 stick) unsalted butter
2teaspoonsfresh lemon juice
Zest of 1 lemon
Kosher salt
Parmigiano-Reggianofor serving
Instructions
In a large bowl, mix the ricotta and egg yolks until smooth. Stir in the Parmigiano-Reggiano, nutmeg, salt and flour until the dough just comes together.
Dust a work surface with a 30 grams (¼ cup) all-purpose flour. Scrape the dough onto the work surface and sprinkle with an additional 30 grams (¼ cup) flour to prevent the dough from being too sticky to roll.
Line a rimmed baking sheet with parchment paper and dust with semolina flour.
Using a pastry cutter or bench scraper, divide the dough into 6 equal portions. On an unfloured surface (or one with minimum flour), roll each piece into a log about a ½ inch in diameter. Cut the log into ½-to-1-inch-long pieces. Place the dunderi on the prepared baking sheet and repeat with the remaining dough. Make sure the dunderi pieces are not touching, so they don’t stick together.
The dunderi can be made, covered and chilled in the fridge for up to 2 days or frozen on the baking sheet and transferred to a resealable plastic bag. Use within 1 month. Do not thaw before cooking.
Bring a large pot of salted water to a simmer over medium-high heat. Add the dunderi and simmer until they begin to float to the surface, 1 to 3 minutes.
Meanwhile, in a large skillet over medium heat, melt the butter until the butter becomes golden brown and turns toasty, 6 to 8 minutes. Be careful so it does not burn! Add the lemon juice and zest (it will splatter–be careful), and season with salt. Add the dumplings and toss to coat. Top with Parmesan and serve immediately.
Notes
*Variation* Dunderi may also be served simply with melted butter or a basic tomato sauce.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.