Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
11 ingredient
A pound of bread dough
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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A pound of bread dough, quarter-pound softened butter;
work the butter well into the dough, and roll out about half an inch thick;
cut into strips nearly an inch wide and seven or eight inches long ;
sift over them fine corn meal, place them apart on a buttered pan, and when light bake in a quick oven.
Italy
Chef's knife
Sieve
Rolling pin