Make a well in the flour. Work the dough, adding 4 whole eggs, until it is neither too solid nor too soft. Roll out a fairly thin sheet and cut this into strips about 8 inches long and 6 inches wide. Cook the strips of pasta in boiling salted water for 3 minutes.

Drain and leave to dry on a dish towel. In another receptacle, prepare the sauce with the tomato, the whole onion (to be removed at the end of cooking), the chopped mixture of meat and oil, and salt to taste. In another pan, brown and fry the zucchini and the artichokes cut into pieces. Mix in another pan the artichokes, zucchini and Scamorza cut into pieces.

Grease with butter an oven-dish of 10 inches in diameter and arrange inside alternate layers of sheets of dough and filling, adding to each layer of filling the sauce, butter, grated cheese and some eggs beaten with milk. Cover the pie with a layer of pastry, put into a moderate oven (325°F) and leave for about fifty minutes. There is a variant on this sauce with the addition of boiled peas.