OLI

Put on the bread board about two pounds of flour in a heap; make a
hollow in the middle and put in it a piece of butter, three egg-yolks,
salt and three or four tablespoonfuls of lukewarm water. Make a paste
and knead it well, then let it stand for an hour, wrapped or covered
with a linen cloth. Then spread the paste to a thin sheet, as thin as a
ten-cent piece.

Chop and grind pieces of roast or boiled chicken meat: add to it an
equal part of marrow from the bones of beef and pieces of brains, three
yolks, some crumbs of bread soaked in milk or broth and some grated
cheese (Parmesan or Swiss). Rub through a sieve and make little balls as
big as a hazel-nut, which are to be placed at equal distances (a little
more than an inch) in a line over the sheet of paste.

Beat a whole egg and pass it over the paste with a brush all around the
little balls. Cover these with another sheet of paste, press down the
intervals between each ball, and then separate each section from the
other with a knife. Moisten the edges of each section with the finger
dipped in cold water, to make them stick together, and press them down
with the fingers or the prongs of a fork. Then put to boil in water
seasoned with salt or, better still, in broth. The ravioli are then to
be served hot seasoned with cheese and butter or with brown stock or
tomato sauce.

11

PAVESE SOUP

(Zuppa alla Pavese)

Cut as many thin slices of bread as are needed in order that each person
may have at least two of them. These slices are then to be toasted and
browned with butter. Poach two eggs for each person, one on each slice
of bread and place the slices on a large and deep dish (not in a soup
tureen). Pour hot broth in the plate, taking care not to break the eggs,
season with Parmesan or Swiss cheese, and serve.

PASTE

SPAGHETTI, MACARONI ETC.

(Pasta Asciutta)

The Italians serve the spaghetti or macaroni at the beginning of the
meal, in place of soup, and they give it the name of =Minestra Asciutta=
or "dry" soup. Besides the familiar spaghetti, the paste is served in
many other forms and with different seasoning. This is by far the most
popular Italian dish, and it seems to have pleased the taste of all the
peoples of the earth. The highly nutritive qualities of spaghetti and of
cheese, their indispensable condiment, have been recognized by all diet
authorities and, as for its palatableness, the lovers of spaghetti are
just as enthusias