Noodle Paste

Make a ring on the table with a pound of sifted flour, in the center lay a pinch of salt, a tablespoonful of tepid water and five beaten eggs; mix the eggs in slowly with the flour and then wrap the paste in a cloth, leave it to rest for fifteen minutes and afterward knead it well to have it smooth; this requires some time to do.

Noodle Paste For Borders

The same preparation as for the above, the only difference being that the five whole eggs are replaced by ten yolks. This paste can also be used for covering dish bottoms.

Paste For Fastening On Borders (Repere)

This is simply sifted flour diluted with beaten egg and passed through a fine wire sieve to obtain a sufficiently liquid paste that can be pushed through a cornet. It should be consistent enough not to run.

(143). Office Paste (Pate D'Office)

Sift one pound of flour on the table, make a hollow in the center, and in this lay half a pound of sugar, two whole eggs and four yolks. Mix all together to form a smooth paste, knead it twice, and let it rest in a coo! place before using it.