1 Cup left over chicken or beef or sauage ground up and cooked.
1/4 Cup parsley (Minced)
1/4 C grated Ramano Cheese
1/4 Cup dry bread crumbs
Salt and Pepper to Taste
NOODLE DOUGH: Mix egg, salt and enough flour to make a stiff dough. Knead well. Let stand, covered. Roll dough thin on cloth to dry. Don't let dough dry to the point that its brittle and breaks, must be pliable.
MEAT FILLING: Combine all MEAT FILLING and mix well. Cut noodle dough into strips about 3 inches wide. Along the length of the dough, near the lower edge, drop filling by the teaspoon one inch apart. Fold upper half of dough over filling, cut into squares and press edges together with a fork (Or use a dough cutter). Drop into boiling water. Cook 15 minutes or until tender (Do not overcook). Serve hot with favorite spaghetti sauce and romano cheese.
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