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 tracked the existence of recipes way back into ancient history, at least as far as the Egyptians, and potentially, even further back. Having said that, generally, these ancient records were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to academics is a series of tablets in Sumerian which recount 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 anyone who tried it feel blissful. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius also tells us how the Roman cooks used many different spices, including some that we all recognise like bay, mint and asafoetida. As our culinary historical trip moves to more modern times we have two interesting books from the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of food served to the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the East, including spices like coriander, basil and rosemary. These new foods and spices was responsible for an outbreak in recipe manuscripts, most of which are kept safe in academic collections. Over the next few centuries, the rich families of Europe competed with each other to serve up the best banquets, and as a result the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking publications are in high demand, due to increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Basic Egg Pasta Dough recipe.
