Lasagne Con Uvetta(Lasagne With Breadcrumbs)

• 2 1/2 c. all-purpose flour
• 1/2 c. fresh breadcrumbs
• pinch of ground cinnamon
• 1/2 c. golden raisins
• 3 eggs
• 3 oz. butter
• 1 1/2 tsp. sugar

1. For lasagne noodles, heap the flour on a board and make a well in the center.
2. Bread in the eggs and work onto a smooth, soft ball.
3. Roll it out thinly and cut into 4-inch square.
4. Fry the breadcrumbs in half the butter until they begin to color.
5. Stir in the cinnamon and sugar.
6. Soak the raisins in lukewarm water to cover for about 30 minutes.
7. Bring a large pot of salted water to boil, drop in noodles and cook al dente.
8. Melt the remaining butter in a small skillet.
9. Lift the lasagne out of the water with a slotted spoon and arrange on a serving plate or dish. Scatter the raisins on top.
10. Sprinkle with the melted butter and breadcrumbs and serve.

flour, fresh breadcrumbs, ground cinnamon, golden raisins, eggs, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283564 (may not work)