Pasta a la Radziwillow
In traditional Old Polish cuisine, pasta was made from wheat flour and eggs without addition of water, and it is according to this recipe the Radziwiłłów Pasta is still produced today, with the whole process divided into several
stages. First, ingredients must be prepared: wheat flour from local mills and eggs of green-legged partridge hens, in the proportions of 1 kg of flour per 20 eggs. Once they are mixed and dough is kneaded and rolled into flat ovals, half an hour is given for them to dry. Then, they are rolled up and thinly sliced. The last stage is further drying of cut pasta.