In a large mixing bowl, mix together the ricotta, eggs and grated cheese, together with a good pinch of salt and a scrape of nutmeg, until you have a uniform paste.
Add the flour bit by bit until you get a soft but not sticky dough.
Knead very briefly on a well floured surface to form a ball. Cover in plastic wrap, then a towel, and let rest for at least 30 minutes.
Cut the ball in halves or quarters, then roll out into thick logs, then cut the logs into lengths.
Press a little dimple into each piece of ndunderi.
Simmer the Ndunderi in lightly simmering salted water of 5 minutes.
Drain, and serve with salsa pomodoro (tomato sauce), or in butter, with grated lemon zest, and grated Parmigiana cheese.
Enjoy !
Ndunderi are also, often served with a sauce of Sausages cooked with tomatoes.
