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Yield: 6 Servings
Ingredients:
* 2 c Sifted flour
* 1/2 ts Salt
* 1 Egg lightly bcaten
* 1/4 c Cold water FOR FILLING AND BROTH
* 3 Eggs
* 1/8 ts Saffron
* 1/4 ts Cinnamon Pinch mace
* 10 Cubebs finely crushed
* 1/4 ts Aniseed
* 1/8 ts Each cloves and nutmeg
* 1/2 ts Salt
* 3/4 lb Ground pork
* 1/3 c Currants
* 6 c Chicken or beef stock
Instructions:
1. Sift flour and salt together. 2. Make a small well in the center of the flour and pour egg and water into it. 3. Combine all ingredients mixing and kneading until a smooth elastic dough is formed (about 20 minutes). 4. Allow dough to sit for about 20 minutes. 5. Divide dough in half. On a lightly floured surface roll out halves one at a time into sheets almost paper thin. Dough will be elastic and much de- termination is required tn this process. ~our task will be eased by allowing a section of the dough leaf to hang over the table's side as you roll. 6. Cut each sheet of dough into about 10 or 12 rsctangular pieces. **** For the Filling and Broth **** 1.Beat 2 eggs spices and salt together. 2.Blend egg mixture pork and currants. 3.Place a teaspoon of stuffing on each piece of dough. 4.Beat the third egg. Run this "paste" along the edges of each piece of dough. Fold dough over stuffing so edges meet. Seal by pressing edges together. 5.Bring stock to boil. Add tartlettes and any left- over stuffing reducing heat to a gentle boil. 6.Cook about 10 to 12 minutes or until noodle dough reaches consistency you enjoy in spaghetti.
Ingredients:
* 2 c Sifted flour
* 1/2 ts Salt
* 1 Egg lightly bcaten
* 1/4 c Cold water FOR FILLING AND BROTH
* 3 Eggs
* 1/8 ts Saffron
* 1/4 ts Cinnamon Pinch mace
* 10 Cubebs finely crushed
* 1/4 ts Aniseed
* 1/8 ts Each cloves and nutmeg
* 1/2 ts Salt
* 3/4 lb Ground pork
* 1/3 c Currants
* 6 c Chicken or beef stock
Instructions:
1. Sift flour and salt together. 2. Make a small well in the center of the flour and pour egg and water into it. 3. Combine all ingredients mixing and kneading until a smooth elastic dough is formed (about 20 minutes). 4. Allow dough to sit for about 20 minutes. 5. Divide dough in half. On a lightly floured surface roll out halves one at a time into sheets almost paper thin. Dough will be elastic and much de- termination is required tn this process. ~our task will be eased by allowing a section of the dough leaf to hang over the table's side as you roll. 6. Cut each sheet of dough into about 10 or 12 rsctangular pieces. **** For the Filling and Broth **** 1.Beat 2 eggs spices and salt together. 2.Blend egg mixture pork and currants. 3.Place a teaspoon of stuffing on each piece of dough. 4.Beat the third egg. Run this "paste" along the edges of each piece of dough. Fold dough over stuffing so edges meet. Seal by pressing edges together. 5.Bring stock to boil. Add tartlettes and any left- over stuffing reducing heat to a gentle boil. 6.Cook about 10 to 12 minutes or until noodle dough reaches consistency you enjoy in spaghetti.
