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
We are able to follow the history of meal recipes back into antiquity, certainly as far into history as the Egyptians, and quite possibly further than that. In practice though, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef recounts how the ancient Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and asafoetida. During the next few hundred years, the powerful families of Europe tried to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Basic Egg Pasta Recipe recipe.
