Basic Egg Pasta Dough Recipe

Ingredients

4 1/2 cup all-purpose flour
6 eggs


Directions

Recipe by: Northern Italian Cooking Put flour on a pastry board and
make a well in the center. Break the eggs into well; beat with a
fork. Draw some flour from inner rim of well over eggs, beating
constantly. Keep adding flour a little at a time until you have a
soft dough. Put dough aside. With a pastry scraper, remove bits and
pieces of dough attached to board. Lightly flour board and your
hands. Knead dough 10 to 12 minutes, adding flour a little at a time
until dough is smooth and pliable. Insert a finger into center of
dough. If it comes out almost dry, dough is ready for pasta machine.
If dough is sticky, knead it a little longer adding more flour. Cut
an egg-size piece from dough. Wrap remaining dough in a cloth towel
to prevent it from drying. Set rollers of pasta machine at their
widest setting. Flatten small piece of dough, dust with flour and
fold in half. Run it through pasta machine. Repeat this step 5 to 8
times until dough is smooth and not sticky. Change notch of pasta
machine to the next setting and run dough through once without
folding. Keep changing setting and working pasta sheet through
machine until pasta reaches desired thickness. A good thickness for
general use is about 1/16 inch. Sprinkle dough with flour between
rollings if it is sticky.


Servings: 8 servings

 

 

Basic Egg Pasta Dough Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Egg; Italian; Pasta


The History of Recipes

Historians have proved the existance of recipes far back into antiquity, in fact as far into history as the ancient Egyptians, and maybe further still. In practice though, mostly, these early records were just simple hieroglyphic instructions for meal preparation.

Interestingly, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian describing the making 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`.

During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something we still use today. Aspicius also informs us how the ancient chefs made use of many different aromatic flavors, including a few you will know such as basil, rue and parsley.

During the succeeding few hundred years, the powerful and wealthy houses strove to serve up the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households.

By the arrival of the 20th century, cook books are greatly in demand mostly due to better eduction, people having more leisure time and disposable income.

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