These guys have all the great gadgets.
First we will need to invest in a fantastic new Stainless Steel Kenwood Mixer, little hint for Christmas !! especially with the flat tool for the biscuits and a dough hook for the pasta. Soooo stop dreaming about man sized kitchen gadgets and back to the recipe.
In my new Kenwood !! add the next ingredients at the same time.
Sweet Biscuit Dough ... Used 4 ways.
150 g butter ( salt free )
Backing powder 2 x 16 g "Italian packets"
the Italian packets are not as salty as the Aussy backing powder
So now tucked away in our suit cases we are the proud owners of several little packets.
Eggs "QB" 5 or 6 ( got to love Quanta Basta, which simply means when the quanity is enough )
So if the mixture is to dry add the extra egg or even just part there of.
Once above ingredients come together add
1 kg flour
At this point "QB" that extra egg or part there of
This has a lot of sugar compared to butter and you are looking for a soft dough.
Pre heat oven to 200 deg
1 - Rame (ram ee ) little leaves
Roll out to 5mm thick, cut into off set rectangles with a serrated pasta cutter.
Make 2 cuts and separate to form leaves
Cook for 6 mins.
Once cool dip In Pink liquor and sugar.
Pink Liquor made with Italian spices and cloves, again 21% "this one not to good to taste" ( that will teach the tastes test dummy )
2 - Ravioli ... are filled with jam.
3 - Peche ... Little Balls, hollow out the centers while still warm and when cool fill with custard.
All the Italians + one rolling and chatting. 
Cook for 6 mins.
Hollow out the centres 4 - nothing is wasted as the internal crumbs are used with milk as a
breakfast treat ... Bring on breakfast.
750 ml milk ( 500 ml to start the cook ) add 250 ml just at the finish
7 tablespoons sugar
3 egg yokes
3 tablespoons corn flour
7 tablespoons sugar
3 egg yokes
3 tablespoons corn flour
Cook on the stove over a slow fire 
Fill both 1/2's and stick together than do the old pink and sugar trick
Then sit back and enjoy
They look and sound delicious.
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