4 cup sifted flour
1/2 tsp salt
1 tbsp oil
4 eggs
6 tbsp very cold water
Directions
In a large bowl mix the flour and salt. Make a well in center of
flour. Add eggs, one at a time, mixing slightly after each addition.
Add gradually the water and oil. Mix well to make a stiff dough. Turn
dough onto a lightly floured surface and knead for 3 to 5 minutes
until smooth and elastic. Divide dough into fourths. Lightly roll
each portion 1/8" thick and cut lengthwise into 5" wide strips. Use
the strips immediately, do not allow to dry. Place 2 teaspoons of
whatever filling you are using 1 1/2 " from the narrow end and in the
center of the strip. Continue along the strip, placing the filling at
3" intervals. Fold the strip in half lengthwise, covering the mounds
of filling. To seal, press the edges together with the tines of a
fork. Press gently between the mounds to form rectangles 3" long. Cut
apart with a pastry cutter and press the cut edges with the tines of
a fork to seal. Let the ravioli dry for about 2 hrs. Then in a large
saucepan bring to a boil: 7 quarts water with 2 Tb salt. Gradually
add the ravioli. Boil rapidly, uncovered, about 10 min or until
tender. Remove with a slotted spoon and drain. Place on a warm
platter and top with a sauce.
Servings: 36 large dump
Basic Pasta Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta
The History of Recipes
Written recipes as an idea can be found back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, we have some recipe books published in the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of meals cooked for the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in books on cooking, most of which are kept safe in private cookery archives. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Basic Pasta Dough recipe.
