To make Noodles

Scappi’s pasta dough is exactly the same as that made today, both in ingredients and method. After rolling the dough, he wraps it around the rolling pin so it can be cut across easily at narrow intervals (for noodles) or more widely spaced (for broad pasta such as lasagne). Like Martino, Scappi serves his pasta with sugar, cinnamon, and cheese for sprinkling and he gives no indication whether the pasta should be drained or served in its cooking broth. Nor does he mention draining meat or ve