3 lbs. ricotta
4 egg yolks
6 tbsp. melted butter
1 c. grated Parmesan
6 c. flour

Place ricotta in colander overnight so that any water can drain. Into a large mixing bowl place ricotta, egg yolks, melted butter and 1 cup of flour, mixing to blend. Add more flour, about 1/4 cup at a time. Dough may be sticky, but flour hands and turn out onto floured surface to knead. Knead dough about 6 times adding more flour if necessary to make dough hold together.

Break off small pieces of dough and use palm of hand to roll into pencil thickness. Then cut into 3/4 inch pieces. Roll pieces down coarse side of cheese grater to shape or curl each piece by pressing lightly with index finger and pulling the finger along the piece of dough toward you.

Cook in boiling water and don't over crowd them. Cook 10 to 15 minutes. Drain and serve with your favorite sauce. Serves 6 to 8.