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Fry lightly some cubes of lard along with onions thinly cut into a saucepan. As the onion gets browned, add some fresh or bottle tomatoes, salt, pepper and let them season. Pour out as much water as you need, salt and let it boil for half an hour, under a low heat. Make a water-flour dough (quite hard). Break the dough into crumbs and let them fall upon your working-board. Cook the frascarelli into the soup, ladle out and season them with grated pecorino cheese. Have them hot.
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