Ingredients
- 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
- 2 pounds/900 g semolina flour
- 2 eggs
- 1 cup Parmigiano-Reggiano, plus more for serving
- 3 1/2 ounces/100 g all-purpose flour
- 2 tablespoons butter
- 1 cup heavy cream
- Zest and juice of 1 to 2 lemons
- Kosher salt
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