Noodle Paste, Noodle Paste for Borders and Repere Paste for Fastening

Noodle Paste.—Make a ring on the table with a pound of sifted flour, in the center lay a pinch of salt, a tablespoonful of tepid water and five beaten eggs; mix the eggs in slowly with the flour and then wrap the paste in a cloth, leave it to rest for fifteen minutes and afterward knead it well to have it smooth; this requires some time to do.

Noodle Paste for Borders.—The same preparation as for the above, the only difference being that the five whole eggs are replaced by ten yolks. This paste can also be used for covering dish bottoms.

Paste for Fastening on Borders (Repere).—This is simply sifted flour diluted with beaten egg and passed through a fine wire sieve to obtain a sufficiently liquid paste that can be pushed through a cornet. It should be consistent enough not to run.