Get the latest Worththetime recipes from Group Recipes. http://www.grouprecipes.com/tag/worththetime This is a recipe passed down from my grandmother to my father and then to me. The most important thing is that you get a large soup pot, place a chicken & water in it and allow the stock to get rich by simmering. The dog got the meat ! The pasatini are cooked right in the broth. They swell to perfection with the glorious broth . A bowl of this soup is nirvana, at least for me! Really don't know servings... http://www.grouprecipes.com/81978/pasatini.html Serve these savory cakes as an antipasto with a white wine; from the Summer issue of Lat Cucina Italiana. http://www.grouprecipes.com/60141/gallette-di-mais-con-mozzarella---corn-cakes-with-mozzarella-and-anchovy-butter.html Fried chicken should not be greasy. It should be tender, crunchy and full of flavor. This recipe hits all the high notes and leaves the grease behind. http://www.grouprecipes.com/51651/basic-fried-chicken.html