HAND
1 cup durum semolina
1 tsp dried basil
1 or
1 tbsp fresh basil, chopped
1 tsp dried oregano
1 or
1 tbsp fresh oregano, chopped
1/2 tsp to 1 black pepper, optional
1 egg
1 tbsp vegetable oil, optiona
1 tbsp to 2 water, if and as
1 needed
EXTRUDER
1 1/4 cup durum semolina
1 tsp dried basil
1 tsp dried oregano
1/2 tsp to 1 black pepper
1 egg
1 tbsp vegetable oil, optional
Directions
Per 1 cup Serving: 278calories 10.2g protein 43.1g carbohydrate 7.3g
fat 21.4mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95. > Submitted By AVION@ILINK.NIS.ZA
(GARETH (00786130)) On 23 JUN 1995 072223 -0500
Servings: 1 servings
Basil Oregano Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to follow the history of written recipes way back into ancient history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to experts in ancient history are some clay tablets in Sumerian which describe 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 those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans used a good variety of aromatic flavors, including some familiar names such as thyme, fennel and parsley. Later on, we have two interesting recipe books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that is served today, but instead accounts of the types of meals prepared by the cooks of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the East, including spices like rosemary and coriander. These new foods and tastes prompted an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives. For the centuries that followed, the rich families of Europe tried to offer the most exotic meals, and as a result the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books were starting to become popular mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Basil Oregano Pasta recipe.
