Macaroni and Nouilles Paste

Ingredients

• Flour
• Water

Directions

1. Gradually add water to flour until a dough forms. If too soft, add more flour; if too dry, add more water.

2. Roll the dough into sheets and spread them on a clean cloth to dry for at least 30 minutes.

3. Cut the dried sheets into long strips for macaroni or use small cutters for fancy shapes.

4. For nouilles, cut the paste into thin strips or rounds, fill with minced ham and herbs, and roll up like tiny puddings.

5. To make ravioli, cut rounds of paste, fill with forcemeat, and seal with another round of paste.