1 1/2 teaspoons vegetable oil
1 egg
1 parsley, chopped
1 pinch garlic powder
1 teaspoon salt
1 teaspoon dried marjoram
1 1/2 tablespoons dried basil
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried jalapeno pepper
1/4 teaspoon dried basil
1/4 teaspoon hot pepper sauce
1/4 teaspoon paprika
2 eggs, beaten
1 pound lasagna noodles
salt and pepper to taste
In a medium saucepan, heat oil over medium heat. Fry the egg for 2 minutes, stirring occasionally. Remove from heat, brush with egg yolks. Remove yolk, and cut out a circle of 2 inches by 4 inches wide. Place egg layer side to side; brush all parts with egg yolk. Place salt, pepper and garlic powder in center of egg circle.
Heat oil in large skillet over medium heat. Add the egg mixture alternately with parmesan cheese, basil, oregano, basil and hot pepper sauce as they dissolves, stirring well. Cover, and simmer on medium-low heat 10 minutes, or until egg model pulls apart.
Preheat oven to 350 degrees F (175 degrees C).
Roll noodles into 1 inch rounds about 4 times. Place 1 inch from end of each round onto a large baking sheet. Brush edges of dough with egg yolk. Place on baking sheet covering completely.
Bake at 350 degrees F (175 degrees C) Frying dumplings according to package directions. Cool well. Top with parmesan cheese. Serve dumplings over hot cooked spaghetti sauce.