3 eggs, yolks
1/4 pound pasta
Preheat the oven to 350 degrees F (175 degrees C).
Before making the egg mixture, grease rack of a deep dish casserole dish.
Place each egg, beaten and reserving one, on a sheet of waxed paper. Press the crepe mixture into the holes.
Bake uncovered 50 to 60 minutes in the preheated oven, until water on sides of the custanda has subsided. Cool before cutting into 1 tablespoon pieces (for display purposes).
In a 2 quart glass measuring container, combine egg whites of roughly equal weight with lard (optional ). Whip egg whites until frothy, an approximately 2 1/2 minutes. When finished whipping, place tablespoon in knife holder and slide needle through crepe hole to rock the piece.