3 cup unbleached all-purpose flour sifted
3/4 tsp salt
3 large eggs
1 1/2 tsp extra-virgin olive oil
Directions
Recipe by: The Ultimate Pasta Machine Cookbook Following the
instructions given in your owner's manual, prepare and set up the
pasta machine with an extruder die to make the desired shape of pasta.
All ingredients must be at room temperature. Place the liquid
ingredients in a glass measuring cup. If less than 3/4 cup, add some
water to make up the balance.
Add the dry ingredients to the pasta machine mixing bowl. Switch the
pasta machine on. Slowly pour the liquid ingredients through the
feed tube. Mix for approximately 3 minutes, or until the dough
appears to be coming together in soft pea-sized crumbs.
Following the instructions given in your owners' manual, begin to
extrude the dough. Cut off the first 2 to 3 inches extruded and
discard. As the pasta begins to come out, gently move it away from
the machine. Cut with a sharp knife or scissors at desired lengths.
Place extruded pasta on a wire rack or on a clean kitchen cloth. Let
sit for at least 30 minutes before cooking, or store for later use.
Servings: 4 servings
Basic Egg Pasta Recipe brought to you by Recipe Ideas
Categories: Egg; Italian; Pasta
The History of Recipes
We can follow the history of `recipes` far back into the distant past, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that is, generally, these early recipes were just very basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks made use of a wide range of herbs, including many that are still in use today such as bay, mint and dill. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted an outbreak in recipe manuscripts, some of which are now in private libraries. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Basic Egg Pasta recipe.
