Ingredients:

  • 1 cup (240g) whole milk ricotta, drained of excess liquid
  • 2 cups (250g) semolina flour
  • 1 cup (125g) all-purpose flour
  • 1 large egg, room temperature
  • 1 tsp (6g) fine sea salt
  • 2–4 tbsp (30–60ml) warm water

Instructions:

  1. In a large bowl, whisk together the semolina flour, all-purpose flour, and salt.
  2. Create a well in the center of the dry ingredients and add the drained ricotta and the egg.
  3. Using your fingers, incorporate the flour into the ricotta until a shaggy dough forms. Knead by hand on a floured surface for 3–5 minutes until the dough is smooth and supple, adding warm water one tablespoon at a time if too dry.
  4. Wrap the dough in plastic wrap and let it rest for 20 minutes to relax the gluten.
  5. Divide the dough into 4 equal pieces and roll each piece into a long cylinder (rope) about 1/2 inch (1.3cm) thick.
  6. Using a knife or bench scraper, cut the ropes into small nuggets, roughly 1/2 inch (1.3cm) long.
  7. Place a nugget on a pasta board or against a fork. Using your thumb or the tines of the fork, press into the center and drag the dough toward you with a quick flick to create the signature curl.