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Combine flour, pinch of salt, and ricotta; mix thoroughly. Knead on lightly floured board until dough is smooth. Set dough aside on one corner of floured board. Cut small pieces from dough, roll quickly into finger thin rolls (about 1/2-inch in diameter) and cut into pieces 1/2-inch long. Flatten each piece gently, and bring long sides together to form hollow tube. Arrange separately on a floured board or cloth and sprinkle with flour. Drop gently into rapidly boiling salted water. Cook 12 to 15 minutes, stirring occasionally to prevent sticking. Remove from water with strainer, drain well and serve with tomato sauce and a generous sprinkling of grated cheese. |