Ribbon Macaroni

(Pasta fatta in Casa. Fettuccini)
2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little. Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain. Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.