6 eggs
1 1/4 c. flour
10 oz. water
Dash of salt

Beat eggs. Add water and beat again. Sift flour and gradually add to egg mixture. Add salt and mix. Put mixture through a sieve. With heat on low, butter frying pan the first time only. Fill whiskey type glass 3/4 full with batter and spread evenly in frying pan. Cook over low heat for about 2 minutes until edges curl. Turn noodle and cook for just a second. Place noodle on dish. Noodles can be refrigerated.

FILLING:

1 1/2 lb. Ricotta cheese
Salt, pepper and parsley to your liking
2 eggs

Place one tablespoon of filling in center of noodle and roll up. Repeat for all noodles. Place 1/2 cup spaghetti sauce in bottom of baking dish. Line up noodles in dish and cover with spaghetti sauce. Bake at 350 degrees for 20 minutes.