This old-fashioned Italian recipe is considered “nursery food,” because children love the soft, creamy texture and delicate cheesy flavor. For adults, it’s a nostalgic comfort food.
Semolina flour is essential, and yes, you do have to stir the mixture until it separates from the sides of the pan, or your arm falls off—whichever comes first. The result is a thick, creamy dough that is cooled and then cut into rounds (like a cookie) or any other shape you like.
