Add the ricotta, egg yolks, salt, nutmeg and cheese to a bowl and mix well.
In another bowl weigh out 250 grams of 00 pasta flour.
Add 225 grams of the flour, holding back 25 grams and begin to mix together
Once mixed turn out onto the counter and gently knead, if the dough is sticky add the remaining flour until it stops sticking to your hands.
Place the dough in a plastic bag and place in the refidgerater for an hour.
When ready place the dough on a board cut off 1/¤ of it and roll it into a rope about the thickness of your thumb. Cut the rope in 2.5cm or 1 inch pieces.
Using the back of the fork or the special board that you see in my photo take each piece you cut and roll it across the back of the fork. Pressing down to create the concave form. I found its much easier to get the shape you want by rolling the peices from the cut end of the pasta nugget.