Step by step

Add a little grated nutmeg or grate a little from a whole nutmeg

Don’t make the mistake of cooking all your dumplings at once: try plunging one of them in the water to test its compactness; if it loses its shape, add some more flour to the dough for the others.
This recipe for dumplings comes from Trentino Alto Adige and usually eaten in the autumn: between the end of September and early October, it often forms part of culinary festivals.


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