- 1 pound ricotta cheese
- 2 eggs
- 1–2 cups all-purpose flour
- 1 teaspoon salt
(1-2) Add eggs to ricotta cheese and mix thoroughly.
(3) Mix in 1 cup of flour.
(4) Add additional flour if needed to form a soft dough.
(5-6) Divide the dough into 3 or 4 pieces, and roll into ½-inch-thick ropes on a floured surface.
(7) Cut each rope into 1-inch pieces.
(8) Roll each piece off the back of a gnocci paddle or fork to make imprints that will help hold the sauce.