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 possible to read the history of meal recipes far back into the far past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these old recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to historians are a few clay tablets in ancient Sumerian describing the making 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 `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents describing recipes prepared by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and afters, something we still use today. Aspicius also tells us how the Romans were skilled in the use of many aromatic flavours, including some familiar names for example thyme, mint and parsley. For the decades that followed, the families of Europe competed with each other to offer the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes common in their social group. By the time we get to the 1900s, cookbooks were in great demand, as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Basics_ Dried Pasta recipe.
