3/4 lb. flour
2 eggs
1 oz. butter
1/2 pint warm water, or slightly less
Pinch of salt

"Sift flour and salt together. Place on a board and make a well into which break the eggs. When you have kneaded them into the flour, add the softened butter, and gradually sufficient luck warm water to make a dough. Knead until smooth and easy to handle; cover and allow to stand for ten to fifteen minutes before dividing into two portions and rolling very thin on a lightly floured board, remembering to flour the pasta lightly between each of its several rollings."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... The author calls Version II "richer" than Version I. She also recommends this version for ravioli and canneloni. Photo: Mary Melfi.

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