3/4 cup unbleached all-purpose flour
1 egg
Directions
Combine the flour and egg in the mixing bowl of a food processor
fitted with a steel blade.Process for a few minutes.The dough will
look very granular,like yellow-colored,uncooked cream of wheat.Pinch
the dough.It should stock together.If it does not stick,mix in a bit
of oil or water. Form a ball with the dough and knead for a few
minutes on a lightly floured board.It will become smooth and
hard(much harder than bread dough).In a few minutes,the dough should
look satiny and smooth.Wrap it in plastic and let rest for about 30
minutes. Then roll out the dough through a pasta roller or by
hand.Sprinkle additional flour on the dough as needed to prevent
sticking.The dough is quite forgiving and can be handled easily. When
the rolled-out pasta sheet feels dry,not sticky,cut into noodles by
hand or with the machine. If you have a pasta drying rack,hang the
cut pasta on the rack.If not,wrap the noodles around your hand to
form a nest and set it on a lightly floured board.Toss with flour on
occasion to allow the pasta to dry evenly. Fresh pasta cooks
quickly.Add it to boiling water and test a strand every 15 seconds
until done. Sometimes,I vary this recipe by adding 1 1/2 tsp. of
olive oil and up to 1 tbsp. of a flavoring ingredient,such as minced
fresh herbs or garlic,tomato paste or pureed beets. Keeping the same
proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as
many times as needed.A 1 egg recipe will feed 1 or 2 people for a
main course;a 2 egg recipe feeds 2 to 3.An average size food
processor will handle a 3 egg recipe easily.If you need to make
more,it is a good idea to make several batches.
Servings: 1 servings
Basic Egg-Pasta Recipe Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, in fact as far into history as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early cook books were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Much later, in Roman times a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he tells us how the ancient Romans made use of a good variety of spices, including some familiar names like basil, fennel and dill. Continuing our culinary historical journey, we have a couple of recipe books which appeared in the 1300s ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the spicy food that we all know today, but instead descriptions of the types of meals prepared for the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as parsley and basil. The introduction of these new culinary ideas prompted an increase in books on cooking, most of which are now in academic collections. When we get to the twentieth century, cooking publications are highly popular mostly as a result of better eduction, more free time and a general increase in wealth. The TV revolution brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Basic Egg Pasta Recipe recipe.
