Noodle Soup with Parmesan Cheese

For the Paste.—Sift through a fine sieve, half a pound of flour, moisten it with four egg-yolks and one whole egg, adding a little salt and water; work well together and knead it till the paste is thoroughly well mixed, roll it down to one-sixteenth inch in thickness; let it dry in the open air; then fold it up, one inch and a half wide, and cut this into fine strips, dredging them over with flour, to prevent them sticking together; blanch them in boiling, salted water for one minute, then drain and put them into a saucepan with some consomme to simmer for five minutes; remove all the fat from the top, and serve in a soup tureen with come good consomme. Serve separately some grated parmesan cheese.