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.

Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens’ hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound (340 grams) of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.

2 quarts (1.9 litres) of water
3/4 pound (340 grams) of macaroni

Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.

Prepare the sauce as follows:

Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley. Then put this into a frying pan and cook until the grease is colored. (If desired, add a small lump of butter.) When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for fifteen minutes.

Drain the macaroni, and put it into the frying pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.

If no tomato paste is available make the tomato sauce as follows:

Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.

Boil and drain the macaroni. Take four tablespoons of table butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.