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
We can track the history of meal recipes back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old cook books were just very simple pictorial instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in ancient 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 making drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans used many spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and parsley. Later, there are some books published in the 14th Century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals on the menus of the nobility of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab cooking, such as coriander, parsley, and rosemary. These new culinary innovations created a surge in publications on food, many of which still exist in academic collections. By the time we get to the 20th century, recipe publications were greatly in demand as a result of more people being able to read, people having more spare time and a general increase in wealth. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basics_ Fresh Pasta recipe.
