Apricot Corn Pasta^ Recipe

Ingredients


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 transcribed cooking instructions back into the far past, in fact as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.

Interestingly, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language which show 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 blissful.

Progressing into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans were skilled in the use of many herbs and spices, including some familiar names like bay, fennel and asafoetida.

Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on cookery, some of which are now in private libraries.

By the advent of the 1900s, cooking publications are greatly in demand mostly due to increased literacy, leisure time and a general increase in wealth.

Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on our web site.

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We hope you enjoy this Apricot Corn Pasta^ recipe.

 


Apricot Corn Pasta^ Recipe, one of many tasty recipes brought to you by Recipes Ideas




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