Home › Savouries and Hors d'Oeuvre › One Egg (Little Water)

One Egg (Little Water)

A little Water.

A teaspoonful of Salt.

Pound these ingredients (except the tomato sauce) in a mortar; then pass them through a wire sieve; season with pepper, salt, nutmeg, and chopped parsley. Make the paste in this way:

Make a hole in the middle of the flour and break the egg into it; melt a teaspoonful of salt in a little water; add this to the egg, and work them all well together until a smooth ball is formed; fold this paste in a cloth and let it stand for an hour. If it is too stiff, add a few drops of water; it should be a stiff paste. Now roll the paste out very thin, and cut it into broad strips about an inch wide; put some of the forcemeat on these in small heaps; wet all round the edges; lay a second strip of paste over and press well together between the little heaps; stamp them out with a small round cutter; boil them gently in salted water for about ten minutes. Drain them on a cloth, put them on a deep dish, sprinkle Parmesan cheese over them, and sauce them over with tomato sauce. Nouilles paste, seasoned with cheese, grated nutmeg, and pepper and salt, cut, into thin small strips boiled in salted water, and finished in white sauce, can be served as a separate dish, leaving out the ravioli farce altogether.