1 pound baby macaroni
1 (14 ounce) can stewed tomatoes
1 4 gram flour
1 1/2 teaspoons salt
3 tablespoons butter
Place passed macaroni, tomatoes and flour in heavy saucepan containing 2 1/2 cups of water. Heat until nearly boiling. Stir in salt, gently cook 1 minute. Stir in butter. Simmer over low heat for 2 1/2 to 3 hours.