Preparation:

FOR THE (THIN LAYER OF) PASTA Put flour in a bowl , add two tablespoons of oil, pour boiling water and mix well until paste becomes homogeneous and not too much hard, then leave it to rest.Keep on working paste with the hands on a plain surface, remembering to flour the surface from time to time. Roll out the paste with rolling-pin till becomes a sheet , cut it into strips to cover the small portions of stuffing.Use the moulds to press pasta in to the chosen shape. Cook them in boiling water for about 5 minutes, drain them and season them with tomato sauce.

FOR THE STUFFING Mix in a bowl the " caciotta ", the grated parmesan cheese , the marjoram, the eggs (beaten separately), and stir till thoroughly mixed.