• 2 pound bag of flour

• 6 eggs

• Pinch of salt

• ½ cup water (not too cold)

• 2 pounds of ricotta cheese

• 1 ball of mozzarella diced – about 1 ½ cups

• Pinch of salt and pepper

• 2 eggs

• 2 T. chopped Italian parsley

For filling: Mix everything (except flour and eggs) together in a large crockery bowl.

For dough:  Make a well in the flour (either on a board or in a pot).  Add eggs to well.  Start kneading.  Need about 30 minutes or until soft and elastic.  Put dough through a pasta press until correct thinness is reached.  Then about a tablespoon of filling for every square. Cut out and press edges with a fork to seal.  Cook in boiling water until they float to the top.