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
It is quite possible to track the history of recipes far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language 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 those who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Closer to modern times, we find a couple of books published in the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is served today, but rather accounts of the types of meals prepared for the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, such as parsley and basil. The introduction of these new tastes caused a torrent in books on cookery, the majority of which still exist in private cookery archives. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basics_ Dried Pasta recipe.
