1/2 c. (4 oz.) Ricotta cheese or cottage cheese
2 tbsp. grated Parmesan cheese
1/2 c. finely chopped cooked chicken
1 egg, slightly beaten
1/8 tsp. salt
Few grains nutmeg
Few grains pepper
2 c. sifted all purpose flour
1/4 tsp. salt
2 eggs
3 tbsp. cold water
2 qts. chicken broth or bouillon

1. Combine cheeses, chicken, 1 egg, 1/8 teaspoon salt, nutmeg and pepper; set aside.

2. Combine flour and 1/4 teaspoon salt in a large bowl. Make a well in the center of the flour. Place 2 eggs, one at a time, in the well mixing slightly after each one is added. Gradually add the water, mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.

3. Roll dough out to about 1/16" thick. Cut into 2 1/2" circles. Place 1/2 teaspoon of the chicken cheese mixture in the center of each round. Dampen the edges with water, fold in half and press together to seal. Bring the two ends together. Dampen, and pinch together.

4. Bring the chicken broth to boiling. Add pasta and cook 20 to 25 minutes or until pasta is tender. Pour broth and pasta into soup bowls, and serve immediately. 8 servings.