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
Transcribed cooking instructions as a concept can be tracked back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early recipes were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe 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 anyone who drank it feel `blissful`. Continuing our culinary historical journey, we have a couple of interesting cookery books published in the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is served today, but rather accounts of the types of meals on the menus of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, including parsley, basil and rosemary. These new herbs and spices caused an increase in books on cooking, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the upper-class families of Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes of their peers. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Beet Pasta recipe.
