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
Recipes as a concept can be observed way back into the far past, in truth as far as the early Egyptians, and potentially, even further back. However, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing 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 drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans used many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and parsley. As our culinary historical trip moves to more modern times we have two interesting cookery books dating from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that is served today, but instead recipes for the types of food cooked for the rich people of the period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cookery, the majority of which are kept safe in private libraries. When we get to the 20th century, cookbooks were greatly in demand as a result of increased literacy, increased leisure time and having more money to spend. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Basic Egg Pasta recipe.
