"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 c. flour 2 t. baking powder 1 t. salt 1/3 c. shortening 1/2 c. milk
Combine dry ingredients. Cut in shortening. Add milk to make stiff dough. Roll out to about 1/8 in. thickness. Cut into 1 inch squares. Sprinkle lightly with flour and drop into boiling broth. Cover loosely and boil gently 8-10 minutes.
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