Recipe by Kristen Sullivan

This recipe just goes to show that some things never change!

• Pasta*
• Broth, or water
• Butter
• Parmesan cheese

Cook pasta in broth with salt. If using water, add some butter to it. Drain, add butter and parmesan if desired, and serve.

*I will post the results of my pasta making here in a few weeks. For the purposes of using modern store bought ingredients, Rotini is a somewhat close approximation of the look achieved.

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: XVI Macharoni Romaneschi. Piglia bella farina he fane pasta uno pocho piu grossa che quella dele Lasagne, et rivoltala in torno ad uno bastone, et taglia la pasta larga uno digito che resta como una stringo; et metteli a cocere in bono brodo ho in altra aqua secondo el tempo; et fa prima bulire l'aqua cum uno pocho de sale avante che li mette dentro li macharoni; et se li cocerai in aqua, mettelli dentro butiro freshco.

Roman Macaroni. Out of fine flour make a dough that is a litttle larger than for lasagne, and wrap it around a stick, and cut the dough the dough the width of a finger so that it stays like a ribbon; set it to cook in good broth or in some other liquid depending on the season; let the liquid boil first with a little salt before putting the macaroni in it; and if they are cooking in water, add a little fresh butter to it.