Pasta - did the Romans have it?

[lvcivs]

From the earlier post about egg pasta I wouldn't be surprised if there was a version similar to German spaetzele. Flour,eggs, water and a little salt. Very easy and probably very old.

When I made a batch of 'pasta' this morning, I went ahead and used a spaetzele-like recipe. It came out alright, if a bit flavorless; also, one has to be careful about how hard a boil the water is going at, or else it tends to rip up the 'pasta' before it can fully cook.

The wheat cakes, cooked in the oven, come out almost like bucellatum, but much softer. If one fries them (I used olive oil and a little butter), they come out almost like a hushpuppy in consistency, and need to be made about the same size to prevent scorching or oil soaking.

I did not try pan-frying them, only submersion frying.