Pasta

• 4 cups flour
• 2 eggs
• 1 tsp. salt
• 1/2 cups water

Cut paper-thin pieces in 4 in. by 3 in. pieces.
Boil in salted water 5 minutes and cool.

Stuffing

• 4 oz Pork
• 4 oz Veal
• 4 oz Chicken
• 4 oz Ham
• 1/4 cup grated Romano cheese
• 2 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. nutmeg
• 2 tbsp. Butter or margarine

Directions

Chop meat fine.
Melt butter/margarine & brown meat except ham.
Add ham and seasonings.
Cover and simmer 15 minutes.
Grind meat.
Add eggs and cheese.
Should be fine and smooth.
Spread stuffing on pasta squares.
Roll and put in buttered pan.
Pour butter on top, layer of cheese & chicken broth.
Bake at 350 for 15 to 30 minutes.

Olympia