Contrary to popular belief, Marco Polo didn't bring pasta back from the Orient; it has been popular for millennia in Europe. The Romans and Greeks ate forms of pasta. This is the predecessor to macaroni & cheese, which is still a favourite with kids everywhere. The original is from Curye on Inglish; the redaction, A Boke of Gode Cookery.
Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.
Mix flour & water into a stiff dough. Let sit for about ten minutes, then roll out flat & thin (between two slices of wax paper helps). Cut into lozenges (diamonds) and dry. When dry, boil water and cast the pasta thereto; cook for about 7 minutes. When done, form layers of pasta, then cheese in a buttered dish. Cheddar and swiss both work well for this. You may wish to toss the dish in an oven briefly in order to encourage the cheese to melt.