1 lb. vermicelli
2 c. sugar
2 tsp. anise extract
1 doz. eggs
1 lb. Ricotta

Cook the vermicelli. Beat all other ingredients together until smooth. Pour over cooked vermicelli in a 13 x 9 inch greased pan. Be sure egg mixture covers vermicelli completely. Cover pan with foil. Bake 45 minutes in a 350 degree oven. Remove foil and bake an additional 15 minutes. Turn off oven. Leave cake in oven with door closed until cool. Refrigerate.