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 trace the history of meal recipes back into the far past, in fact as far as ancient Egypt, and potentially, even further back. In practice though, in the main part, these old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language 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 having made drinkers feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. Aspicius also tells us how the cooks of Roman times made use of a good variety of aromatic flavours, including a few you will know such as thyme, mint and asafoetida. Later, we have two books which appeared in the fourteenth century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes led to an outbreak in recipe books, most of which are kept safe in private libraries. By the time we get to the 1900s, cooking publications are starting to become popular mostly as a result of increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Basil Oregano Pasta recipe.
