2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a breadboard. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling pin and roll it out very thin, about the thickness of a ten-cent piece.

1 small bunch of spinach
1/2 pound of curds

Cook the spinach, drain, and chop up fine, add the curds, one egg, salt and pepper, dash of nutmeg, and a little grated cheese. Take a teaspoon of the mixture and put it into the extended paste, about two inches (5 cm) from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the spinach in the middle of each square; press down the paste a little at the edges so the spinach cannot fall out. Continue to do this until all the spinach and the paste are used up.

Cook for ten minutes in boiling salted water, and serve with tomato sauce.

2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a breadboard. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling pin and roll it out very thin, about the thickness of a ten-cent piece.

Take one lamb’s brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quantity of curds, one egg, salt and pepper, dash of nutmeg, and a little grated Parmesan cheese, and mix all together. Then put by teaspoonfuls on the paste about two inches (5 cm) from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the mixture in the middle of each square; press down the paste a little at the edges so the mixture cannot fall out. Continue to do this until all the mixture and the paste are used up.

Cook for ten minutes in boiling salted water, and serve with tomato sauce.

2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a breadboard. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling pin and roll it out very thin, about the thickness of a ten-cent piece.

Take whatever meat is desired–chicken, turkey, or veal — this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon peel, one tablespoon of butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the mixture and put it into the extended paste, about two inches (5 cm) from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the meat in the middle of each square; press down the paste a little at the edges so the meat cannot fall out. Continue to do this until all the meat and the paste are used up.

Put the little squares of paste and meat into the boiling salted water a few at a time, and boil for ten minutes. Serve with tomato sauce, or butter and grated Parmesan cheese.