• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 20
  • 1-1/2 cups flour
  • 1/2 tsp salt
  • 1 egg yolk
  • Chicken stock or salted water
  • Warm water
  • Tomato sauce (spaghetti type sauce)
  • Grated Parmesan cheese
  • Fillings:
  • Ricotta seasoned with parsley, salt, pepper and oregano or
  • Ground beef, browned, drained and seasoned with onion, green pepper salt, pepper, cheese and tomato, be sure filling is solid not liquidy.
  1. Sift flour and salt onto a board
  2. Make a depression in center
  3. Drop egg yolk into depression and moisten with warm water to make a stiff dough
  4. Knead until smooth, cover and let stand 30 minutes
  5. Roll paper thin and cut into 3 inch wide strips
  6. Add filling by teaspoonful on lower half of strips about 2 inches apart
  7. Fold upper part over lower part
  8. Press along edges and in between filling with tip of thumb
  9. Cut apart
  10. Cook 15 to 20 minutes in boiling stock or salted water
  11. Remove and arrange in layers on serving dish
  12. Sprinkle each layer with Parmesan cheese
  13. Cover with sauce