Ingredients
2 oz dry pasta (any type)
1 salt
1 water
Directions
1. Fill large stock pot with water (6 to 8 quarts). Pasta should have
enough room to swim around freely. (you need at least 1 quart of
water for each 4 oz. of dry pasta. 2. After water has come to a
rolling boil, add salt (1 tablespoon per pound of dry pasta). DO NOT
ADD OIL, it will make the sauce slide off. 3. Pour pasta in water and
stir constantly until water returns to boiling. (Stirring prevents
pasta from sticking together). 4. Start timimg the pasta once the
water is boiling. As pasta cooks, Stir occasionally to keep it moving
in the water. To determine doneness, scoop up a piece and bite into
it. Pasta should be tender, yet resilient to the bite. Pasta should
NEVER be cooked until mushy. 5. Drain pasta in a large collander in
the sink. DO NOT RINSE THE PASTA, unless it is to be used in a salad.
(The reason: Pasta needs the starch on the surface to mix with the
sauce to thicken it). 6. Use 2 oz dry pasta for each serving.
(Contains about 225 calories and no chol but lots of complex
carbohydrates).
Servings: 1 servings
Perfect Pasta Everytime Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Written recipes as a concept can be tracked back into antiquity, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of 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 having made anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times there are some interesting books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that we all know today, but instead recipes for the types of food cooked for the upper classes of that time. Over the following few centuries, the powerful families of Europe strove to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications were greatly in demand mostly due to more people being able to read, people having increased spare time and disposable income. The introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Perfect Pasta Everytime recipe.
