To cut in 2 equal pieces pasta and with every piece to stretch a thick strip about 1 mms and wide 10 cms. To flour the table. To put the puff pastries and to cut them asunder of 12 cms, in form of rectangles of about 12 cms for 9 cms. With 2 spoons of stuffing of crab to smear the 2 rectangles watching out to leave aboout 1 cms of edge. With the fingers to bathe the edge, of every rectangle, and to fold up pasta on the stuffing forming some smaller rectangles than preceding. To seal pasta to practice a pressure on the edges and to finish up through the toothed small wheel. In the case we didn't have a toothed small wheel a knife. Always with the knife through the use of the non sharp part to press on the seams to close better the edge. To cook in 4 liters water the small bundle, for 5 minutes with at least 2 teaspoons of salt, we have care to mix during the cooking of the small bundle. During this operation, to slow fire we start heating the sauce. To pour half sauce with an additionof whipped cream in a dish. Drainwith a lot of attention the small bundle and to put them in the just prepared dish. The remainder of the sauce will be served apart.