Original recipe from Bartolomeo Scappis, L'Opera:
Mix 2 pounds of excellent white flour, 3 eggs, and lukewarm water, mixing them well on a table, then roll out thin and leave the dough to dry a little, trimming at the edges and when dry (but not so dry it crumbles) sprinkle with flour from the collendar to prevent the dough from sticking. Take one end of the dough and roll it gently around the roller, then slice the dough with a sharp, wde knife. When the noodles are cut, lay them out and let them dry a little.
Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.
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