1 1/2 pounds white flour
2 eggs
Sufficient water to make stiff dough

Mix water, eggs and flour into stiff dough and allow to stand on large board covered with dish for about five minutes.

Knead well and roll dough to thickness of pie crust.

Cut dough with large cookie cutter about three inches in diameter.

Make turnovers with heaping teaspoon of filling in middle.

Allow to dry for about twenty-five minutes.

Place in boiling salted water and boil for twenty minutes or until cooked.

Drain and serve covered with meat sauce over which grated Parmesan cheese has been sprinkled.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image: Jan Toorop: Ramasseur de coquillages sur la plage, 1891.

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