Ingredients
20 cup water
2 tbsp salt
1 lb dried pasta
Directions
Basics for new cooks:
In large pot, cover and bring water and salt to full rolling boil.
Stir in pasta, separating pieces; return to boil and boil, uncovered
and stirring occasionally, for 8-10 minutes or until tender but firm.
Drain well.
Tip: Fine strands and small shapes of dried pasta cook in as little
as 3 minutes.
Tip: If pasta is to be coated with a sauce, do not rinse. The starchy
coating on pasta aids in holding sauce to the pasta.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Basics: Dried Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Food historians have traced the existence of recipes back into the far past, in truth as far back into history as the early Egyptians, and maybe further still. In practice though, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in ancient Sumerian 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 making those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. He also recounts how the early Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Moving on, we have two books published in the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that we all know today, but rather accounts of the types of meals enjoyed by the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including basil and rosemary. These new foods and tastes prompted an explosion in manuscripts on food, most of which are now in private cookery archives. During the next few hundred years, the upper-class families of Europe strove to lay on the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording popular recipes of the day. By the advent of the 1900s, cooking publications were starting to become popular as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Basics_ Dried Pasta recipe.
