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Pasta marinata

Pasta marinata ("marinaded dough") (For masking Italian Frys)

Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water.

Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter. Add a glass of water so as to form a liquid substance. At the last add the whites of two eggs beaten up to a snow. This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice.

See also: Wikipedia Cookbook.

Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.