I followed this to a T except I didn't have the spinach pasta, it was plain pasta and I did add some fresh chopped spinach...however, nothing could have saved the "soup" part of the soup. By the time it simmered as in the recipe I had paste, so I added more liquid in order to keep some "soup"...even with that when I tasted it the tomatoe sauce part was absolutely flavorless (it still tasted like tomatoe sauce right out of a can) except for being hot from too much pepper flakes. I ended up adding another can of chicken broth, some dehydrated kale, but nothing could bring this soup up to speed. I've discovered that cooking with tomato sauce of any kind from scratch is a delicate balance of seasonings and simmering...otherwise its very acidic, thin, tasteless. This doesn't offer that.

What SIZE skillet? Can't believe that wasn't designated!!!! Maybe we're supposed to try out starting 8", then work our way up in sizes????

Would someone please tell me how you "form" or shape soup? With all the liquid from the 2 eggs and egg whites and the amount of flour called for, that's what I ended up with. A mess. I've made biscotti before and always had a rather stiff dough to work with. I was stunned at this recipe and kept rereading it and rereading it to see if something had been left out....like a bag of flour or something.