‘Ndunderi di ricotta: traditional pasta from Minori

‘Ndunderi di ricotta is an ancient type of fresh pasta originating from Minori, located on the Amalfi Coast. Recognized by UNESCO as one of the earliest forms of pasta in the world, this traditional dish is prepared using a mixture of flour, ricotta, pecorino, egg yolks, salt, pepper, and nutmeg.

A common preparation involves serving the pasta with a sauce made from cherry tomatoes, onion, and basil. The dish is typically finished by topping the pasta with scamorza cheese and briefly baking it in the oven to melt the cheese.