Ravioli or Nouille Paste
From The new century cookery book, 1901
Serves 4
The paste must be rather consistent.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 107. The excerpt below is the record exactly as published.
Ravioli or Nouille Paste. — i lb. flour, 1 whole or 2 yolks of eggs, \ teaspoonf ul of salt, 1 tablespoonf ul grated Parmesan cheese, a little icater or 'mi
Cook this with the app: pantry check, scaling, and the assistant.