HAND
1 cup durum semolina
1/2 tsp dill weed, optional
1 and/or
1/3 tsp chervil, optional
1/3 cup beet puree
2 tbsp water, if and as needed
EXTRUDER
1 1/4 cup durum semolina
1/2 tsp dill weed, optional
1 and/or
1/3 tsp chervil, optional
1/4 cup beet puree
1 tbsp vegetable oil, optional
2 tbsp water, if and as needed
Directions
Allow the dough to knead before adding additional water or flour..
Use baby food if you don't feel like cooking the beets. Per 1 cup
Serving: 217calories 8.2g protein 43.3g carbohydrate 1.0g fat 9.3mg
sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95. > Submitted By AVION@ILINK.NIS.ZA
(GARETH (00786130)) On SAT, 24 JUN 1995 025337 GMT
Servings: 1 servings
Beet Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into history, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian which describe 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 those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including some familiar names such as bay, rue and asafoetida. Closer to modern times, we find a couple of recipe books which date from the fourteenth century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of meals prepared for the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley and basil. These new foods and tastes led to a surge in cookery books, some of which are kept safe in private collections. By the time we get to the twentieth century, cook books were highly popular mostly due to increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV gave 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, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Beet Pasta recipe.
