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| 2 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | salt |
| 1/8 Tasse | olive oil virgin |
| 2 | eggs |
| 1 Esslöffel | Cool water; up to 4T |
| 1/2 Tasse | Pomade olive oil; for frying |
| 1 Tasse | ricotta fresh |
| 3 | eggs |
| 1/2 Tasse | Grated Caciocavallo |
| 6 | Salt-packed anchovies, headed, gutted; and roughly cho |
| 1 Bund | Italian parsley, finely chopped; to yield 1/4 °C |
| 1/8 Teelöffel | nutmeg freshly ground |
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To prepare pasta:
Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.
To prepare filling:
In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.
To assemble:
Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3 1/2-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little flour. Heat 1/2 cup Pomade oil in a 12-inch to 14-inch saute pan over medium heat and cook 3 or 4 at a time until golden brown on both sides. Serve immediately.
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