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Potage with Noodles, Sardaigne

Prepare a noodle paste and roll it out as thin as possible on a lightly floured table. Let rest for five minutes, then cut paste into even lozenge pieces, drop into two parts boiling water and cook for ten minutes. Thoroughly drain on a sieve, place in a saucepan with one quart and a half broth and one pint tomato sauce, add a teaspoon freshly chopped parsley and the leaves of two branches chervil. Season with a teaspoon salt and half teaspoon pepper, lightly mix, let boil for twenly-five minutes, then pour potage into soup tureen and serve with a little grated Parmesan cheese separately.