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
Written cooking instructions as an idea can be traced far back into the distant past, at least as far back as early Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Moving our culinary historical trip onwards, we find two recipe books which appeared in the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is served today, but rather descriptions of the types of meals on the menues of the rich people of those days. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, such as basil and coriander. These new foods and spices caused an explosion in books on cookery, the majority of which are now in academic collections. Over the following few centuries, the families of Europe competed to offer the most extravagent meals, and consequentially cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing popular recipes of the day. When we get to the 1900s, cookbooks were in great demand, mostly as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Basic Egg Pasta Recipe recipe.
