Ingredients
HAND
3/4 cup durum semolina
1/4 cup cornmeal
1/4 tsp black pepper, coarsley
1 ground
1/3 tsp crushed red pepper
1/3 tsp dried oregano
1 or
1 tsp fresh oregano, chopped
1 cl garlic, minced
1 egg
2 tbsp water, if and as needed
EXTRUDER
1 cup durum semolina
1/4 cup cornmeal
1/3 tsp black pepper, coarsely
1 ground
1/2 tsp crushed red pepper
1/3 tsp dried oregano
1 cl garlic, minced
1 egg
1 tbsp vegetable oil, optional
2 tbsp water, if and as needed
Directions
Use yellow or blue cornmeal. The blue gives an interesting color. Add
some onion powder for extra flavor. Per 1 cup Serving: 222calories
9.1g protein 40.0g carbohydrate 2.8g fat 53.4mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.
Servings: 1 servings
Pepper Corn Pasta^ Recipe brought to you by Recipe Ideas
Categories: Corn; Italian; Pasta
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the far past, certainly as far into history as the early Egyptians, and maybe further still. Having said that, mostly, these old cookbooks were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians are a few ancient tablets in ancient Sumerian which recount 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 anyone who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, we have a couple of interesting recipe books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that we all know today, but rather accounts of the types of food on the menues of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices caused an eruption in books on cooking, the majority of which still exist in private cookery archives. Over the next few hundred years, the upper-class families of Europe competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books are in high demand, due to increased literacy, people having more leisure time and having more money to spend. The arrival of TV brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pepper Corn Pasta^ recipe.
