HAND
3/4 cup durum semolina
1/4 cup cornmeal
1/4 cup to 1/3 apricot nectar
1 tbsp vegetable or olive oil,
1 optional
EXTRUDER
1 cup durum semolina
1/3 cup cornmeal
1/4 cup to 1/3 apricot nectar
1 tbsp vegetable or olive oil,
1 optional
Directions
Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g
fat 32.6mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.
Servings: 1 servings
Apricot Corn Pasta^ Recipe brought to you by Recipe Ideas
Categories: Corn; Fruit; Italian; Pasta
The History of Recipes
It is quite possible to trace the history of recipes far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some clay tablets in Sumerian which show 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 anyone who drank it feel blissful. During Roman times 25BC a roman called Apicius created a few scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the Roman cooks were skilled in the use of many spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and spices from the East, such as basil and coriander. The introduction of these new herbs and spices caused an outbreak in publications on food, many of which are kept safe in private cookery archives. During the succeeding few centuries, the families of Europe competed with each other to serve up the most extravagent banquests, and as a result cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes common in their social group. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Apricot Corn Pasta^ recipe.
