Pour a quarter of a liter of water into a small heavy-bottomed saucepan, add a pinch of salt and the butter into small pieces and put it on the fire.
As soon as the boiling starts pour all the sifted flour in one fell swoop. Keeping the saucepan on a moderate heat, work the mixture vigorously with a wooden spoon until the pasta detaches from the sides of the saucepan, gathering into a ball and making a slight noise as if it were frying.
Remove it from the heat and add the grated cheese, mixing well. When it is well blended, add the eggs, one at a time, beating vigorously and not adding the next one until the previous one has been well incorporated into the pasta [you can do this with the hook mixer].
In the end the pasta will have to be soft but very consistent. Put the pan full for three-quarters of oil on the heat and when it is hot [170 °], using an oiled teaspoon, make some pancakes and dip them in the oil.
After about five minutes, when the pancakes are well swollen and golden on both sides, drain them.
Pass them on a double sheet of kitchen paper and serve hot or lukewarm sprinkled with salt.