Tagliarini ‘Al Formaggio’
Take one pound of flour, three eggs, half a tumbler of milk, and a pinch of salt, mix up into a paste and work it well. Lay it aside for half an hour, then roll it out very thin and let it dry before cutting it into long thin strips (tagliarini). Boil these in salted water over a very slow fire for twenty minutes and then drain well. Meanwhile prepare four ounces of grated Parmesan cheese, five ounces of grated Gruyère, and six ounces of butter; put a layer of tagliarini into a baking-dish, and cover them with cheese and butter. Repeat the alternate layers of tagliarini, cheese and butter, until the dish is full. Sprinkle the top with bread-crumbs and bits of butter, bake in the oven for quarter of an hour and serve in the baking-dish very hot.