16 cup water
4 tsp salt
1 lb fresh pasta
Directions
Basics for new cooks:
In large pot, cover and bring water and salt to full rolling boil.
Stir in pasta, separating pieces; return to boil and boil, uncovered
and stirring occasionally, for 1-3 minutes or until tender but firm.
Drain well.
Tip: If a sauce is to be served on pasta, do not rinse. The starch on
the surface of the pasta will allow the sauce to cling to the pasta.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Basics: Fresh Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these early records were just very basic pictorial recipes for meal preparation.
Continuing our culinary historical journey, we have some books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food on the menues of the rich and wealthy people of the period. When we get to the twentieth century, cooking publications are greatly in demand due to higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Basics_ Fresh Pasta recipe.
