At this point, use your hands to make long strips with each dough and cut them until you form your dumplings. Cook in abundant salted water until they boil and raise to the surface of the water. Then pour into a saucepan adding cheese and pepper, extra-virgin olive oil and a few spoons of cooking water to help forming a creamy and cheesy sauce.
200 gr of semolina flour
100 gr of fine-ground flour
50 gr of boiled spinach
20 gr concentrated tomato paste "L’essenziale" Petti
50 g of pumpkin
100 grams of roman pecorino cheese
extra virgin olive oil and salt