For dough
4 cups flour
4 whole eggs
1 or 2 egg yolks
pinch of salt

For broth
2 quarts soup stock

Work eggs, flour and salt into a firm dough; roll out very thin, and let stand about 1 hour to dry thoroughly.

Cut into strips just under 1/2-inch wide; add to soup stock and cook a few minutes.

Serve hot.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vicenzo Campi: The Cook, 16th century.

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