Devised meat after the Romane manner* -- CHECK

Categories:	Pasta   16th century   Italian
Original Source:	Epulario or The Italian Banquet
Secondary Source:
Cook:	unknown
Meeting Date:	0000-00-00
Serves:	6 Use the slider to adjust the recipe to the correct number of servings

To make a devised meat after the Romane manner
Take white flour, and make paste of it somewhat thicker than a pancake, and roule it about a staffe, then take out the staffe, then cut the past in peeces of the length of thy little finger, whereby they will be hollow like a pudding and round or close, them seeth them in fat broth or in water as time serveth, but the broth or water must boile when you put them in. And if you seethe them in water put a little sweet Butter and salt it, and when they are sod, dish them with Cheese, Butter, and spices.

Steps

1. Mix flour and water together with egg yolks. Knead. Roll thin and wrap around available thin round object (chopstick). Can seal with water or egg white. Remove & chop into inch segments.
2. When done with shaping dough, dump carefully into boiling broth mixture. (Pieces may stick together badly.)
   
3. Remove after @ 25 mins or when appropriately soft.
4. While cooking, mix up cheese sauce. Serve on side with pastas hot.

Note

Don't bother to play with the dough shaping. Better to make it something easier/stampable.