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
Food historians have traced the existance of recipes far back into antiquity, in truth as far into history as the Egyptians, and maybe even further. In practice though, these, early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which recount 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 people feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the Romans were skilled in the use of many spices and herbs, including many that are still in use today for example thyme, mint and dill. As our culinary historical trip moves on a few more years we find two interesting recipe books from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an eruption in recipe manuscripts, some of which still exist in academic collections. During the succeeding few hundred years, the powerful and wealthy houses tried to serve up the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. However, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. By the arrival of the 1900s, cook books are starting to become popular due to more people being able to read, increased leisure time and disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Basic Egg Pasta recipe.
