Combine 1 kg ricotta, 100 g eggs, 106 g flour, 100 g grated formaggio, 5 g salt, and 5 g garlic powder in a bowl.
Mix until a soft dough forms, then gently knead until just combined; do not overwork.
Dust a surface with flour and roll dough into 2 cm thick logs, then cut into 2 cm pieces.
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